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Halloumi Cheese vs Tomme Cheese
Halloumi Cheese
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Halloumi Cheese and Tomme Cheese, including:
- "What is the difference between Halloumi Cheese and Tomme Cheese?"
- "Is Halloumi Cheese and Tomme Cheese the same?"
- "How does Halloumi Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Halloumi Cheese compare to Tomme Cheese?"
- "Is Halloumi Cheese or Tomme Cheese better?"
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goatâs and sheepâs milk, and sometimes also cowâs milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
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
Halloumi Cheese comes from Cyprus. 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. Halloumi Cheese has a PDO (2014). Tomme is not a protected cheese.
Milk Type and Treatment
Halloumi Cheese is made with cow, goat, and sheep milk. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Halloumi's texture can be described as "semihard". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong". Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
Appearance and Aging
Halloumi Cheese's appearance is colored white to light yellow and is aged 40 days . 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
Halloumi Cheese's rind is described as no rind and uses animal rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Halloumi is ranked #106 out of 996 types based on community views. Tomme is ranked #109 out of 996 types based on community views.
Side-by-Side Comparison Table
| Halloumi Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Cyprus | France And Switzerland |
| Specific Origin | Cyprus | France, Switzerland, United States |
| Certification | PDO (2014) | Not Specified |
| Milk Type | Cow's, goat's and sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Not Specified | Pasteurized or unpasteurized |
| Rind | No rind | Grayish natural |
| Texture | Semihard | Creamy, pliable |
| Taste | Mild, salty | Varied |
| Aroma | Strong | Milky |
| Colors | White to light yellow | Gray or brownish |
| Forms | Not Specified | Bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick |
| Age | 40 days | Varies |
| Rennet Type | Animal | Varies |
Which One Should You Choose?
If you prefer a semihard cheese, go for Halloumi. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Halloumi has a mild, salty taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
