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Gorgonzola Cheese vs Tomme Cheese
Gorgonzola Cheese
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Tomme Cheese, including:
- "What is the difference between Gorgonzola Cheese and Tomme Cheese?"
- "Is Gorgonzola Cheese and Tomme Cheese the same?"
- "How does Gorgonzola Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Tomme Cheese?"
- "Is Gorgonzola Cheese or Tomme Cheese better?"
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
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
Gorgonzola 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. Gorgonzola Cheese has a PDO (1996). Tomme is not a protected cheese.
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
Appearance and Aging
Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 months . 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
Gorgonzola Cheese's rind is described as none . Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Gorgonzola is ranked #18 out of 996 types based on community views. Tomme is ranked #109 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Tomme | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | No pairings listed. |
| Other Good Pairings | Bresaola | No additional pairings listed. |
For more details, check the full pairing guides on the Gorgonzola and Tomme pages.
Side-by-Side Comparison Table
| Gorgonzola Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Italy | France And Switzerland |
| Specific Origin | Lombardy, Piedmont | France, Switzerland, United States |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Fat Content | 25-35% | Not Specified |
| Rind | None | Grayish natural |
| Texture | Soft to crumbly | Creamy, pliable |
| Taste | Sweet to savory | Varied |
| Aroma | Nutty | Milky |
| Colors | Straw-white, blue-green veins | Gray or brownish |
| Forms | 13 to 26 pounds | Bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick |
| Age | 2 to 3 months | Varies |
| Rennet Type | Not Specified | Varies |
Which One Should You Choose?
If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
