Gruyère Cheese vs Tomme Cheese
Gruyère Cheese
Tomme Cheese
In this article, we’ll explore the answers to the most common questions about Gruyère Cheese and Tomme Cheese, including:
- "What is the difference between Gruyère Cheese and Tomme Cheese?"
- "Is Gruyère Cheese and Tomme Cheese the same?"
- "How does Gruyère Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Gruyère Cheese compare to Tomme Cheese?"
- "Is Gruyère Cheese or Tomme Cheese better?"
Gruyère Cheese Overview
Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.
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
Ranking
Gruyère is ranked #39 out of 866 types based on community views.
Tomme is ranked #134 out of 866 types based on community views.
Country of Origin
Gruyère Cheese comes from Switzerland. 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. Gruyère Cheese has a AOP (2007). Tomme is not a protected cheese.
Milk Type and Treatment
Gruyère Cheese is made with cow milk that is typically raw. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of approximately 35-37%, characteristic of its dense texture.. Gruyère's texture can be described as "dense, moister". Tomme's texture can be described as "creamy, pliable".
Flavor and Aroma
Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy". Tomme Cheese has a varied flavor. Tomme's aroma can be described as "milky".
Appearance and Aging
Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick and has an aging period of varies .
Rind and Rennet Type
Gruyère Cheese's rind is described as natural, orangy and uses animal rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Side-by-Side Comparison Table
Gruyère Cheese | Tomme Cheese | |
---|---|---|
Country of Origin | Switzerland | France and Switzerland |
Specific Origin | Switzerland, specifically the Gruyère region. | France, Switzerland, United States |
Certification | AOP (2007) | None |
Milk Type | Cow’s milk | cow's, goat's or sheep's milk |
Milk Treatment | Raw | pasteurized or unpasteurized |
Fat Content | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. | |
Moisture Content | Approximately 35-37%, characteristic of its dense texture. | |
Rind | Natural, orangy | Grayish natural |
Texture | Dense, moister | Creamy, pliable |
Flavor | Nutty, complex | Varied |
Aroma | Earthy, fruity, possibly barnyardy | milky |
Colors | Varies | Gray or brownish |
Forms | Cylindrical | Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick |
Age | 5 months to 24+ | Varies |
Rennet Type | Animal | Varies |