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 strong-smelling, washed-rind cheese from Normandy. It is nicknamed "The Colonel" because of the five strips of raffia that encircle the cheese, similar to the stripes on a French army colonel's uniform. This cheese has a spicy, pungent taste with a soft, creamy texture and a reddish-orange rind.

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 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 (unpasteurized), 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 (unpasteurized), 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.

See full profiles: Livarot Cheese and Tomme Cheese.

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