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Fontina Cheese vs Tomme Cheese
Fontina Cheese
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Tomme Cheese, including:
- "What is the difference between Fontina Cheese and Tomme Cheese?"
- "Is Fontina Cheese and Tomme Cheese the same?"
- "How does Fontina Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Tomme Cheese?"
- "Is Fontina Cheese or Tomme Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
Tomme Cheese Overview
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Tomme Cheese originated from France and Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Fontina Cheese has a PDO (1996). Tomme is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick and has an aging period of varies .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Fontina is ranked #62 out of 996 types based on community views. Tomme is ranked #95 out of 996 types based on community views.
Pairing Comparison
| Fontina | Tomme | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Tomme pages.
Side-by-Side Comparison Table
| Fontina Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Italy | France And Switzerland |
| Specific Origin | Not Specified | France, Switzerland, United States |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized or unpasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Grayish natural |
| Texture | Semi-Soft | Creamy, pliable |
| Taste | Mild, Buttery, Nutty | Varied |
| Aroma | Mild to Pungent (earthier in aged versions) | Milky |
| Colors | Pale Yellow to Golden | Gray or brownish |
| Forms | Wheel, Block, Sliced, Shredded | Bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Varies |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Varies |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
