Monte Enebro Cheese vs Tomme Cheese

Q: Is Monte Enebro Cheese the same as Tomme Cheese?

No. Monte Enebro Cheese and Tomme Cheese are distinct cheeses from Spain and France and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Monte Enebro Cheese for Tomme Cheese?

In most recipes you can swap Monte Enebro Cheese for Tomme Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Monte Enebro Cheese or Tomme Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Monte Enebro Cheese is a smooth, dense goat-milk cheese from Spain, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Monte Enebro Cheese?

Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.

What Is Tomme Cheese?

Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.

What's the Difference Between Monte Enebro Cheese and Tomme Cheese?

Origin: Monte Enebro Cheese (Spain), Tomme Cheese (France and Switzerland)
Milk type: Monte Enebro Cheese (goat's milk), Tomme Cheese (cow's, goat's or sheep's milk)
Milk treatment: Monte Enebro Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
Texture: Monte Enebro Cheese (Smooth, dense), Tomme Cheese (Creamy, pliable)
Rind: Monte Enebro Cheese (Charcoal-colored), Tomme Cheese (Grayish natural)
Taste: Monte Enebro Cheese (Bold, goaty, tang, pleasing spice), Tomme Cheese (Varied)

Side-by-Side Comparison

	Monte Enebro Cheese	Tomme Cheese
Country of Origin	Spain	France And Switzerland
Specific Origin	Avila, Southwest Of Madrid	France, Switzerland, United States
Milk Type	Goat's milk	Cow's, goat's or sheep's milk
Milk Treatment	Unpasteurized	Pasteurized or unpasteurized
Texture	Smooth, dense	Creamy, pliable
Rind	Charcoal-colored	Grayish natural
Aging	Matured for 30 days after spraying with Penicillium roqueforti	—
Taste	Bold, goaty, tang, pleasing spice	Varied

Taste Comparison: Does Monte Enebro Cheese Taste Like Tomme Cheese?

Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Tomme Cheese brings varied character. On the nose, Monte Enebro Cheese offers bold, goaty, contrasted with Tomme Cheese's milky. More specifically, Monte Enebro Cheese shows bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Monte Enebro Cheese for Tomme Cheese?

Monte Enebro Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for creamy, pliable. Flavor-wise, Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice while Tomme Cheese brings varied notes.

Which Is Better, Monte Enebro Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, dense cheese, go with Monte Enebro Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Monte Enebro Cheese suits recipes that want bold, goaty, tang, pleasing spice notes, while Tomme Cheese fits dishes calling for varied.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Monte Enebro Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Monte Enebro Cheese originates in Spain, while Tomme Cheese comes from France and Switzerland. Monte Enebro Cheese is made from goat milk; Tomme Cheese uses cow, goat, or sheep.

Is Monte Enebro Cheese similar to Tomme Cheese?

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

Can I substitute Monte Enebro Cheese for Tomme Cheese?

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

Does Monte Enebro Cheese taste like Tomme Cheese?

Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Tomme Cheese is varied. Aromas also diverge. Monte Enebro Cheese leans bold, goaty, and Tomme Cheese is closer to milky.

What is Monte Enebro Cheese made of?

Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.

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, Monte Enebro Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monte Enebro Cheese is smooth, dense, while Tomme Cheese is creamy, pliable.