Lor Cheese vs Tomme de Savoie Cheese

Lor Cheese is a soft cow, goat, or sheep-milk cheese from Iran, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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 Lor Cheese and Tomme de Savoie Cheese?

• Origin: Lor Cheese (Iran), Tomme de Savoie Cheese (France)
• Milk type: Lor Cheese (Sheep's, goat's or cow's milk), Tomme de Savoie Cheese (Cow's milk)
• Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Lor Cheese (Soft), Tomme de Savoie Cheese (Semi-soft)
• Aging: Lor Cheese (Fresh), Tomme de Savoie Cheese (several months)
• Taste: Lor Cheese (Slightly sweet cream), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Lor Cheese reads as slightly sweet cream, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Lor Cheese shows rich in serum proteins, especially albumin and globulin; high nutritional value, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Lor Cheese for Tomme de Savoie Cheese?

Lor Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-soft. Flavor-wise, Lor Cheese reads as slightly sweet cream while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

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

Frequently Asked Questions

Is Lor Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Lor Cheese originates in Iran, while Tomme de Savoie Cheese comes from France. Lor Cheese is made from cow, goat, or sheep milk; Tomme de Savoie Cheese uses cow. Aging also differs: Lor Cheese is typically aged fresh, Tomme de Savoie Cheese several months.

Is Lor Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Lor Cheese for Tomme de Savoie Cheese?

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

Does Lor Cheese taste like Tomme de Savoie Cheese?

Lor Cheese reads as slightly sweet cream, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Lor Cheese made of?

Lor Cheese is made from cow, goat, or sheep milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

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, Lor Cheese or Tomme de Savoie Cheese?

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