Lor Cheese vs Tomme Cheese
Lor Cheese is a soft cheese from Iran, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 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 Lor Cheese and Tomme Cheese?
- Origin: Lor Cheese (Iran), Tomme Cheese (France and Switzerland)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Lor Cheese (Soft), Tomme Cheese (Creamy, pliable)
- Taste: Lor Cheese (Slightly sweet cream), Tomme Cheese (Varied)
Side-by-Side Comparison
| Lor Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Iran | France And Switzerland |
| Specific Origin | Azerbaijan And Kurdistan Provinces | France, Switzerland, United States |
| Milk Type | Whey (from semihard cheeses like Peche) | Cow's, goat's or sheep's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | Pasteurized or unpasteurized |
| Texture | Soft | Creamy, pliable |
| Rind | — | Grayish natural |
| Aging | Fresh | — |
| Taste | Slightly sweet cream | Varied |
Taste Comparison: Does Lor Cheese Taste Like Tomme Cheese?
Lor Cheese reads as slightly sweet cream, while Tomme Cheese brings varied character. On the nose, Lor Cheese offers no particular smell, contrasted with Tomme Cheese's milky. More specifically, Lor Cheese shows rich in serum proteins, especially albumin and globulin; high nutritional value, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Lor Cheese for Tomme Cheese?
Lor Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Lor Cheese reads as slightly sweet cream while Tomme Cheese brings varied notes.
Which Is Better, Lor Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Tomme Cheese fits dishes calling for varied.
Which is your favorite?
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Frequently Asked Questions
Is Lor Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Tomme Cheese comes from France and Switzerland.
Is Lor Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Tomme Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Tomme Cheese?
Lor Cheese reads as slightly sweet cream, while Tomme Cheese is varied. Aromas also diverge. Lor Cheese leans no particular smell, and Tomme Cheese is closer to milky.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
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, Lor Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Tomme Cheese is creamy, pliable.