Livarot Cheese vs Tomme Cheese

Livarot Cheese is a chewy, melts in the mouth 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 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 Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

What's the Difference Between Livarot Cheese and Tomme Cheese?

• Origin: Livarot Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Livarot Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Livarot Cheese (mostly pasteurized; only 12% raw), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Livarot Cheese (Chewy, Melts in the mouth), Tomme Cheese (Creamy, pliable)
• Rind: Livarot Cheese (Sticky, Orangey), Tomme Cheese (Grayish natural)
• Taste: Livarot Cheese (Pungent), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Livarot Cheese Taste Like Tomme Cheese?

Livarot Cheese reads as pungent, while Tomme Cheese brings varied character. On the nose, Livarot Cheese offers pungent animalian, contrasted with Tomme Cheese's milky. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Livarot Cheese for Tomme Cheese?

Livarot Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect chewy, melts in the mouth bite and body where the recipe calls for creamy, pliable. Flavor-wise, Livarot Cheese reads as pungent while Tomme Cheese brings varied notes.

Which Is Better, Livarot Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a chewy, melts in the mouth cheese, go with Livarot Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Livarot Cheese suits recipes that want pungent notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Livarot Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Livarot Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Livarot Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Livarot Cheese similar to Tomme Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Livarot Cheese for Tomme Cheese?

You can, but expect a shift in richness and milk character.

Does Livarot Cheese taste like Tomme Cheese?

Livarot Cheese reads as pungent, while Tomme Cheese is varied. Aromas also diverge. Livarot Cheese leans pungent animalian, and Tomme Cheese is closer to milky.

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 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, Livarot Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is chewy, melts in the mouth, while Tomme Cheese is creamy, pliable.