Laguiole Cheese vs Tomme Cheese
Laguiole Cheese
Tomme Cheese
Laguiole Cheese is a firm and supple cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
What Is Laguiole Cheese?
Laguiole is a semi-hard cheese from the Aubrac region in the Massif Central of France. It is traditionally made from the raw milk of Aubrac and Salers cows. This cheese has a smooth texture and a complex flavor profile, with nutty and floral notes. Laguiole is often used in French cuisine, especially for melting in dishes such as aligot.
What Is Tomme Cheese?
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.
What's the Difference Between Laguiole Cheese and Tomme Cheese?
- Origin: Laguiole Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Laguiole Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Laguiole Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Laguiole Cheese (Firm and supple), Tomme Cheese (Creamy, pliable)
- Rind: Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray), Tomme Cheese (Grayish natural)
- Taste: Laguiole Cheese (Medium to intense), Tomme Cheese (Varied)
Side-by-Side Comparison
| Laguiole Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Aveyron Department | France, Switzerland, United States |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Firm and supple | Creamy, pliable |
| Rind | Dry whitish to light gray, aging to amber-brown to granite gray | Grayish natural |
| Aging | 4-10+ months | — |
| Taste | Medium to intense | Varied |
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Where to buy Laguiole Cheese and Tomme Cheese
Laguiole Cheese
Tomme Cheese
Taste Comparison: Does Laguiole Cheese Taste Like Tomme Cheese?
Laguiole Cheese reads as medium to intense, while Tomme Cheese brings varied character. On the nose, Laguiole Cheese offers milky and fresh grass, dried meat, contrasted with Tomme Cheese's milky. 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 Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Laguiole Cheese for Tomme Cheese?
Laguiole Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm and supple bite and body where the recipe calls for creamy, pliable. Flavor-wise, Laguiole Cheese reads as medium to intense while Tomme Cheese brings varied notes.
Which Is Better, Laguiole Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm and supple cheese, go with Laguiole Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Tomme Cheese fits dishes calling for varied.
Frequently Asked Questions
Is Laguiole Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Laguiole Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Laguiole Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.
Is Laguiole Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Laguiole Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Laguiole Cheese taste like Tomme Cheese?
Laguiole Cheese reads as medium to intense, while Tomme Cheese is varied. Aromas also diverge. Laguiole Cheese leans milky and fresh grass, dried meat, and Tomme Cheese is closer to milky.
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 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, Laguiole Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Laguiole Cheese is firm and supple, while Tomme Cheese is creamy, pliable.
See full profiles: Laguiole Cheese and Tomme Cheese.