Graviera Naxou Cheese vs Tomme de Savoie Cheese

Graviera Naxou Cheese is a hard, elastic cow, goat, or sheep-milk cheese from Greece, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

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 Graviera Naxou Cheese and Tomme de Savoie Cheese?

• Origin: Graviera Naxou Cheese (Greece), Tomme de Savoie Cheese (France)
• Milk type: Graviera Naxou Cheese (Cow's milk, sometimes with sheep's or goat's milk), Tomme de Savoie Cheese (Cow's milk)
• Milk treatment: Graviera Naxou Cheese (pasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Graviera Naxou Cheese (Hard, elastic), Tomme de Savoie Cheese (Semi-soft)
• Rind: Graviera Naxou Cheese (Smear rind), Tomme de Savoie Cheese (natural)
• Aging: Graviera Naxou Cheese (3 months), Tomme de Savoie Cheese (several months)

Side-by-Side Comparison

Taste Comparison: Does Graviera Naxou Cheese Taste Like Tomme de Savoie Cheese?

Their flavor profiles are distinct. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Graviera Naxou Cheese for Tomme de Savoie Cheese?

Graviera Naxou Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, elastic bite and body where the recipe calls for semi-soft.

Which Is Better, Graviera Naxou 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 hard, elastic cheese, go with Graviera Naxou Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit.

Frequently Asked Questions

Is Graviera Naxou Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Tomme de Savoie Cheese comes from France. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Tomme de Savoie Cheese uses cow. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Tomme de Savoie Cheese several months.

Is Graviera Naxou Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Graviera Naxou Cheese for Tomme de Savoie Cheese?

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

Does Graviera Naxou Cheese taste like Tomme de Savoie Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

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, Graviera Naxou Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is hard, elastic, while Tomme de Savoie Cheese is semi-soft.