Manouri Cheese vs Tomme de Savoie Cheese

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

What Is Manouri Cheese?

Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.

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 Manouri Cheese and Tomme de Savoie Cheese?

• Origin: Manouri Cheese (Greece), Tomme de Savoie Cheese (France)
• Milk type: Manouri Cheese (Goat's or sheep's milk), Tomme de Savoie Cheese (Cow's milk)
• Milk treatment: Manouri Cheese (pasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Rind: Manouri Cheese (None), Tomme de Savoie Cheese (natural)
• Aging: Manouri Cheese (Typically eaten young, can be aged for grating), Tomme de Savoie Cheese (several months)
• Taste: Manouri Cheese (Rich, milky, tangy, slightly citrusy), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Manouri Cheese shows a semisoft fresh cheese, lightly salted, retaining sweetness of cream, used in savory and sweet dishes., while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Manouri Cheese at typically eaten young, can be aged for grating develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Manouri Cheese for Tomme de Savoie Cheese?

Manouri Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Manouri Cheese reads as rich, milky, tangy, slightly citrusy while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Manouri Cheese or Tomme de Savoie Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Manouri Cheese suits recipes that want rich, milky, tangy, slightly citrusy notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Manouri Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Manouri Cheese originates in Greece, while Tomme de Savoie Cheese comes from France. Manouri Cheese is made from goat or sheep milk; Tomme de Savoie Cheese uses cow. Aging also differs: Manouri Cheese is typically aged typically eaten young, can be aged for grating, Tomme de Savoie Cheese several months.

Is Manouri Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Manouri Cheese for Tomme de Savoie Cheese?

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

Does Manouri Cheese taste like Tomme de Savoie Cheese?

Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Manouri Cheese made of?

Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. It originates in Greece.

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, Manouri Cheese or Tomme de Savoie Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.