Fourme d'Ambert Cheese vs Tomme de Savoie Cheese

Fourme d'Ambert Cheese is a semi-hard cow-milk cheese from France, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Fourme d'Ambert Cheese?

Fourme d'Ambert is a semi-hard blue cheese from the Auvergne region of France, sold in a narrow cylinder. One of the country's oldest cheeses, it dates back to Roman times and is inoculated with Penicillium roqueforti.

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 Fourme d'Ambert Cheese and Tomme de Savoie Cheese?

• Milk treatment: Fourme d'Ambert Cheese (mostly pasteurized, some raw), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Fourme d'Ambert Cheese (Semi-hard), Tomme de Savoie Cheese (Semi-soft)
• Rind: Fourme d'Ambert Cheese (Light gray-blue), Tomme de Savoie Cheese (natural)
• Aging: Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting), Tomme de Savoie Cheese (several months)
• Taste: Fourme d'Ambert Cheese (Mild blue cheese), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Fourme d'Ambert Cheese Taste Like Tomme de Savoie Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Fourme d'Ambert Cheese shows subtle, delicate, creamy, balanced, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Fourme d'Ambert Cheese at minimum 28 days from the date of renneting develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Fourme d'Ambert Cheese for Tomme de Savoie Cheese?

In most recipes, Fourme d'Ambert 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-hard bite and body where the recipe calls for semi-soft. Flavor-wise, Fourme d'Ambert Cheese reads as mild blue cheese while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Fourme d'Ambert 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-hard cheese, go with Fourme d'Ambert Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Fourme d'Ambert Cheese suits recipes that want mild blue cheese notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Fourme d'Ambert Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Fourme d'Ambert Cheese is typically aged minimum 28 days from the date of renneting, Tomme de Savoie Cheese several months.

Is Fourme d'Ambert Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Fourme d'Ambert Cheese for Tomme de Savoie Cheese?

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

Does Fourme d'Ambert Cheese taste like Tomme de Savoie Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Fourme d'Ambert Cheese made of?

Fourme d'Ambert Cheese is made from cow milk (mostly pasteurized, some raw). It's typically aged minimum 28 days from the date of renneting. It originates in France.

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, Fourme d'Ambert Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme d'Ambert Cheese is semi-hard, while Tomme de Savoie Cheese is semi-soft.