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Mahón-Menorca Cheese vs Tomme de Savoie Cheese
In this article, we'll explore the answers to the most common questions about Mahón-Menorca Cheese and Tomme de Savoie Cheese, including:
- "What is the difference between Mahón-Menorca Cheese and Tomme de Savoie Cheese?"
- "Is Mahón-Menorca Cheese and Tomme de Savoie Cheese the same?"
- "How does Mahón-Menorca Cheese compare to Tomme de Savoie Cheese cheese?"
- "How does the taste of Mahón-Menorca Cheese compare to Tomme de Savoie Cheese?"
- "Is Mahón-Menorca Cheese or Tomme de Savoie Cheese better?"
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Tomme de Savoie Cheese Overview
Tomme de Savoie is a semi-firm French cheese from the Savoie region in the French Alps. Made from raw or pasteurized cow's milk, it has a thick rind and a mild, slightly nutty flavor. It’s a low-fat cheese, which contributes to its lightness in flavor, ideal for a simple cheese platter.
Comparing the Two Cheeses
Country of Origin
Mahón-Menorca Cheese comes from Spain. Tomme de Savoie Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Mahón-Menorca Cheese has a PDO (1996), PDO (1985). Tomme de Savoie Cheese has a PGI (1996).
Milk Type and Treatment
Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Tomme de Savoie Cheese is made with cow milk that is typically unpasteurized or other.
Composition and Texture
Mahón-Menorca's texture can be described as "firm". Tomme de Savoie's texture can be described as "semi-soft, artisan".
Taste and Aroma
Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery". Tomme de Savoie Cheese has a grassy, nutty, tangy taste.
Appearance and Aging
Mahón-Menorca Cheese's appearance is colored ivory-yellow to orangey or brownish gray , is available in parallelepiped shape and is aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months . Tomme de Savoie Cheese has a color of ivory .
Rind and Rennet Type
Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet. Tomme de Savoie Cheese's rind is described as natural .
Ranking
Mahón-Menorca is ranked #222 out of 996 types based on community views. Tomme de Savoie is ranked #169 out of 996 types based on community views.
Side-by-Side Comparison Table
| Mahón-Menorca Cheese | Tomme de Savoie Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Menorca, Balearic Islands | Not Specified |
| Certification | PDO (1996), PDO (1985) | PGI (1996) |
| Milk Type | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) | Cow's milk |
| Milk Treatment | Raw or any authorized preservation technology | Skimmed or unpasteurized |
| Rind | Characteristic orangish | Natural |
| Texture | Firm | Semi-soft, artisan |
| Taste | Salty and spicy | Grassy, nutty, tangy |
| Aroma | Lactic, buttery | Not Specified |
| Colors | Ivory-yellow to orangey or brownish gray | Ivory |
| Forms | Parallelepiped shape | Not Specified |
| Age | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months | Not Specified |
| Rennet Type | Vegetable (Cynara cardunculus) | Not Specified |
Which One Should You Choose?
If you prefer a firm cheese, go for Mahón-Menorca. But if you enjoy a semi-soft, artisan consistency, Tomme de Savoie might be the better pick. Mahón-Menorca has a salty and spicy taste, making it great for various dishes. Meanwhile, Tomme de Savoie offers a grassy, nutty, tangy profile, ideal for different meals.
