Fourme d'Ambert Cheese vs Tomme Cheese
Fourme d'Ambert Cheese
Tomme Cheese
Fourme d'Ambert Cheese is a soft and creamy cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
What Is Fourme d'Ambert Cheese?
Fourme d'Ambert is one of France's oldest blue cheeses, from the Auvergne region. It has a cylindrical shape with a creamy, smooth texture and a mild, fruity blue flavor. Less intense than other blue cheeses, Fourme d'Ambert is known for its delicate mushroomy and earthy notes, making it a favored choice for those new to blue cheeses.
What Is Tomme Cheese?
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.
What's the Difference Between Fourme d'Ambert Cheese and Tomme Cheese?
- Origin: Fourme d'Ambert Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Fourme d'Ambert Cheese (Cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Fourme d'Ambert Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Fourme d'Ambert Cheese (Soft and creamy), Tomme Cheese (Creamy, pliable)
- Rind: Fourme d'Ambert Cheese (Light gray-blue), Tomme Cheese (Grayish natural)
- Taste: Fourme d'Ambert Cheese (Mild blue cheese), Tomme Cheese (Varied)
Side-by-Side Comparison
| Fourme d'Ambert Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Auvergne Region | France, Switzerland, United States |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Soft and creamy | Creamy, pliable |
| Rind | Light gray-blue | Grayish natural |
| Aging | Minimum 28 days from the date of renneting | — |
| Taste | Mild blue cheese | Varied |
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Where to buy Fourme d'Ambert Cheese and Tomme Cheese
Fourme d'Ambert Cheese
Tomme Cheese
Taste Comparison: Does Fourme d'Ambert Cheese Taste Like Tomme Cheese?
Fourme d'Ambert Cheese reads as mild blue cheese, while Tomme Cheese brings varied character. On the nose, Fourme d'Ambert Cheese offers underwood, contrasted with Tomme Cheese's milky. More specifically, Fourme d'Ambert Cheese shows subtle, delicate, creamy, balanced, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Fourme d'Ambert Cheese for Tomme Cheese?
Fourme d'Ambert Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for creamy, pliable. Flavor-wise, Fourme d'Ambert Cheese reads as mild blue cheese while Tomme Cheese brings varied notes.
Which Is Better, Fourme d'Ambert Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Fourme d'Ambert Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Fourme d'Ambert Cheese suits recipes that want mild blue cheese notes, while Tomme Cheese fits dishes calling for varied.
Frequently Asked Questions
Is Fourme d'Ambert Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Fourme d'Ambert Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Fourme d'Ambert Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.
Is Fourme d'Ambert Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Fourme d'Ambert Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Fourme d'Ambert Cheese taste like Tomme Cheese?
Fourme d'Ambert Cheese reads as mild blue cheese, while Tomme Cheese is varied. Aromas also diverge. Fourme d'Ambert Cheese leans underwood, and Tomme Cheese is closer to milky.
What is Fourme d'Ambert Cheese made of?
Fourme d'Ambert Cheese is made from cow milk (unpasteurized). It's typically aged minimum 28 days from the date of renneting. It originates in France.
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, Fourme d'Ambert Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fourme d'Ambert Cheese is soft and creamy, while Tomme Cheese is creamy, pliable.
See full profiles: Fourme d'Ambert Cheese and Tomme Cheese.