Lou Palou Cheese vs Tomme Cheese
Lou Palou Cheese is a semi-soft 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 Lou Palou Cheese?
Lou Palou is a semi-soft cheese made from cow's milk in the Pyrénées region of France. It has a pleasant aroma that invites you in for a taste. The cheese offers a smooth, creamy texture that melts easily on the palate. Its flavor is mild with a gentle richness, making it approachable for a wide range of cheese lovers. Lou Palou is versatile in the kitchen, suitable for melting in dishes or enjoying on a simple cheese platter. It's a cheese that can be paired well with fresh fruits or a light wine.
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 Lou Palou Cheese and Tomme Cheese?
- Origin: Lou Palou Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Lou Palou Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Texture: Lou Palou Cheese (semi-soft), Tomme Cheese (Creamy, pliable)
Side-by-Side Comparison
| Lou Palou Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Pyrénées | France, Switzerland, United States |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Semi-soft | Creamy, pliable |
| Rind | — | Grayish natural |
| Taste | — | Varied |
Taste Comparison: Does Lou Palou Cheese Taste Like Tomme Cheese?
Their flavor profiles are distinct. On the nose, Lou Palou Cheese offers pleasant, contrasted with Tomme Cheese's milky.
Can You Substitute Lou Palou Cheese for Tomme Cheese?
Lou Palou Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for creamy, pliable.
Which Is Better, Lou Palou Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Lou Palou Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Lou Palou Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Lou Palou Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Lou Palou Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.
Is Lou Palou Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lou Palou Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Lou Palou Cheese taste like Tomme Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Lou Palou Cheese made of?
Lou Palou Cheese is made from cow milk. 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, Lou Palou Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lou Palou Cheese is semi-soft, while Tomme Cheese is creamy, pliable.