Fontina Cheese vs Tomme Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

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

• Origin: Fontina Cheese (Italy), Tomme Cheese (France and Switzerland)
• Milk type: Fontina Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Fontina Cheese (Semi-Soft), Tomme Cheese (Creamy, pliable)
• Rind: Fontina Cheese (Natural, Often Washed), Tomme Cheese (Grayish natural)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Tomme Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Tomme Cheese brings varied character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Tomme Cheese's milky. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Fontina Cheese for Tomme Cheese?

Fontina Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for creamy, pliable. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Tomme Cheese brings varied notes.

Which Is Better, Fontina Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Fontina Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Tomme Cheese comes from France and Switzerland. Fontina Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Fontina Cheese similar to Tomme Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Fontina Cheese for Tomme Cheese?

You can, but expect a shift in richness and milk character.

Does Fontina Cheese taste like Tomme Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Tomme Cheese is varied. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Tomme Cheese is closer to milky.

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 Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Fontina Cheese or Tomme Cheese?

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