Graviera Cheese vs Tomme Cheese

Graviera Cheese is a hard cow or sheep-milk cheese from Greece, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Graviera Cheese?

Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.

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 Graviera Cheese and Tomme Cheese?

• Origin: Graviera Cheese (Greece), Tomme Cheese (France and Switzerland)
• Milk type: Graviera Cheese (cow's or sheep's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Graviera Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Graviera Cheese (hard), Tomme Cheese (Creamy, pliable)
• Rind: Graviera Cheese (marked with a crisscross pattern from the draining cloth), Tomme Cheese (Grayish natural)
• Taste: Graviera Cheese (nutty, sweet), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Graviera Cheese Taste Like Tomme Cheese?

Graviera Cheese reads as nutty, sweet, while Tomme Cheese brings varied character. More specifically, Graviera Cheese shows slightly sweet, burnt caramel in the crete version, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Graviera Cheese for Tomme Cheese?

Graviera Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for creamy, pliable. Flavor-wise, Graviera Cheese reads as nutty, sweet while Tomme Cheese brings varied notes.

Which Is Better, Graviera Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Graviera Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Graviera Cheese suits recipes that want nutty, sweet notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Graviera Cheese the same as Tomme Cheese?

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

Is Graviera Cheese similar to Tomme Cheese?

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

Can I substitute Graviera Cheese for Tomme Cheese?

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

Does Graviera Cheese taste like Tomme Cheese?

Graviera Cheese reads as nutty, sweet, while Tomme Cheese is varied.

What is Graviera Cheese made of?

Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. It originates in Greece.

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, Graviera Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Cheese is hard, while Tomme Cheese is creamy, pliable.