Laguiole Cheese vs Tomme de Savoie Cheese

Laguiole Cheese is a semi-hard, creamy cow-milk cheese from France, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Laguiole Cheese?

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes with cream and butter.

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 Laguiole Cheese and Tomme de Savoie Cheese?

• Milk treatment: Laguiole Cheese (unpasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Laguiole Cheese (Semi-hard, creamy), Tomme de Savoie Cheese (Semi-soft)
• Rind: Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray), Tomme de Savoie Cheese (natural)
• Aging: Laguiole Cheese (4-10+ months), Tomme de Savoie Cheese (several months)
• Taste: Laguiole Cheese (Medium to intense), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Laguiole Cheese Taste Like Tomme de Savoie Cheese?

Laguiole Cheese reads as medium to intense, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Laguiole Cheese shows dry whitish to light gray rind transitioning to amber-brown to granite gray as aged. the body is ivory to straw yellow. flavor ranges from milky and fresh grass to nuts, with a lactic flavor varying by age. consumed as a table cheese, in salads, or for cooking. noted for use in aligot de l’aubrac., while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Laguiole Cheese at 4-10+ months develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Laguiole Cheese for Tomme de Savoie Cheese?

In most recipes, Laguiole Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, creamy bite and body where the recipe calls for semi-soft. Flavor-wise, Laguiole Cheese reads as medium to intense while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Laguiole 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 semi-hard, creamy cheese, go with Laguiole Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Laguiole Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Laguiole Cheese is typically aged 4-10+ months, Tomme de Savoie Cheese several months.

Is Laguiole Cheese similar to Tomme de Savoie Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Laguiole Cheese for Tomme de Savoie Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Laguiole Cheese taste like Tomme de Savoie Cheese?

Laguiole Cheese reads as medium to intense, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Laguiole Cheese made of?

Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. It originates in France.

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, Laguiole Cheese or Tomme de Savoie Cheese?

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