Livarot Cheese vs Tomme de Savoie Cheese

Livarot Cheese is a soft, washed-rind cow-milk cheese from France, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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 Livarot Cheese and Tomme de Savoie Cheese?

• Milk treatment: Livarot Cheese (mostly pasteurized; only 12% raw), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Livarot Cheese (Soft, washed-rind), Tomme de Savoie Cheese (Semi-soft)
• Rind: Livarot Cheese (Sticky, Orangey), Tomme de Savoie Cheese (natural)
• Aging: Livarot Cheese (21 days), Tomme de Savoie Cheese (several months)
• Taste: Livarot Cheese (Pungent), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Livarot Cheese reads as pungent, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Livarot Cheese at 21 days develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Livarot Cheese for Tomme de Savoie Cheese?

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

Which Is Better, Livarot 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 soft, washed-rind cheese, go with Livarot Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Livarot Cheese suits recipes that want pungent notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Livarot Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Livarot Cheese is typically aged 21 days, Tomme de Savoie Cheese several months.

Is Livarot Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Livarot Cheese for Tomme de Savoie Cheese?

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

Does Livarot Cheese taste like Tomme de Savoie Cheese?

Livarot Cheese reads as pungent, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. 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, Livarot Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is soft, washed-rind, while Tomme de Savoie Cheese is semi-soft.