Fontina Cheese vs Tomme de Savoie Cheese

Q: Is Fontina Cheese the same as Tomme de Savoie Cheese?

No. Fontina Cheese and Tomme de Savoie Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Fontina Cheese for Tomme de Savoie Cheese?

In most recipes you can swap Fontina Cheese for Tomme de Savoie Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Fontina Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Tomme de Savoie Cheese is semi-soft, artisan and made from cow milk, originating in France.

What Is Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

What Is Tomme de Savoie Cheese?

Tomme de Savoie is a mild, semi-firm cow's milk cheese from Savoy in the French Alps. It is made from the skimmed milk left over from butter making, so the fat content stays low, and it carries a thick brownish-grey rind over a beige interior.

What's the Difference Between Fontina Cheese and Tomme de Savoie Cheese?

Origin: Fontina Cheese (Italy), Tomme de Savoie Cheese (France)
Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Tomme de Savoie Cheese (skimmed or unpasteurized)
Texture: Fontina Cheese (Semi-Soft), Tomme de Savoie Cheese (semi-soft, artisan)
Rind: Fontina Cheese (Natural, Often Washed), Tomme de Savoie Cheese (natural)
Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Tomme de Savoie Cheese (several months)
Taste: Fontina Cheese (Mild, Buttery, Nutty), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

	Fontina Cheese	Tomme de Savoie Cheese
Country of Origin	Italy	France
Specific Origin	Aosta Valley, Italy	Savoy, French Alps, France
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Raw (for traditional Italian Fontina), Pasteurized (for most American versions)	Skimmed or unpasteurized
Texture	Semi-Soft	Semi-soft, artisan
Rind	Natural, Often Washed	Natural
Aging	Typically 2-3 months (can be aged longer for stronger flavor)	Several months
Taste	Mild, Buttery, Nutty	Grassy, nutty, tangy

Taste Comparison: Does Fontina Cheese Taste Like Tomme de Savoie Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor) develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Fontina Cheese for Tomme de Savoie Cheese?

In most recipes, Fontina Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Fontina Cheese or Tomme de Savoie Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Fontina Cheese. For a semi-soft, artisan profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Which is your favorite?

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Frequently Asked Questions

Is Fontina Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Tomme de Savoie Cheese comes from France. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Tomme de Savoie Cheese several months.

Is Fontina Cheese similar to Tomme de Savoie Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Fontina Cheese for Tomme de Savoie Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Fontina Cheese taste like Tomme de Savoie Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

What is Tomme de Savoie Cheese made of?

Tomme de Savoie Cheese is made from cow milk (skimmed or unpasteurized). It's typically aged several months. It originates in France.

Which should I choose, Fontina Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Tomme de Savoie Cheese is semi-soft, artisan.