Fourme de Montbrison Cheese vs Tomme Cheese

Fourme de Montbrison Cheese is a dry, slightly rough 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 de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

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 Fourme de Montbrison Cheese and Tomme Cheese?

• Origin: Fourme de Montbrison Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Fourme de Montbrison Cheese (Cow’s milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Fourme de Montbrison Cheese (Raw or Pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Fourme de Montbrison Cheese (Dry, slightly rough), Tomme Cheese (Creamy, pliable)
• Rind: Fourme de Montbrison Cheese (Fine orangey rind), Tomme Cheese (Grayish natural)
• Taste: Fourme de Montbrison Cheese (Mild, refined), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Fourme de Montbrison Cheese Taste Like Tomme Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Tomme Cheese brings varied character. On the nose, Fourme de Montbrison Cheese offers mountainous terrain, heather, gentian, contrasted with Tomme Cheese's milky. More specifically, Fourme de Montbrison Cheese shows dry texture, discreetly blue-veined, marbled aspect, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Fourme de Montbrison Cheese for Tomme Cheese?

Fourme de Montbrison Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect dry, slightly rough bite and body where the recipe calls for creamy, pliable. Flavor-wise, Fourme de Montbrison Cheese reads as mild, refined while Tomme Cheese brings varied notes.

Which Is Better, Fourme de Montbrison Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a dry, slightly rough cheese, go with Fourme de Montbrison Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Fourme de Montbrison Cheese suits recipes that want mild, refined notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Fourme de Montbrison Cheese the same as Tomme Cheese?

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

Is Fourme de Montbrison Cheese similar to Tomme Cheese?

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

Can I substitute Fourme de Montbrison Cheese for Tomme Cheese?

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

Does Fourme de Montbrison Cheese taste like Tomme Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Tomme Cheese is varied. Aromas also diverge. Fourme de Montbrison Cheese leans mountainous terrain, heather, gentian, and Tomme Cheese is closer to milky.

What is Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. 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 de Montbrison Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme de Montbrison Cheese is dry, slightly rough, while Tomme Cheese is creamy, pliable.