Morbier Cheese vs Tomme de Savoie Cheese

Morbier Cheese is a semi-soft, elastic cow-milk cheese from France, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Morbier Cheese?

Morbier is a semi-soft cows' milk cheese from Franche-Comté in eastern France, named after the village of Morbier. A thin black layer of ash runs horizontally through its ivory paste, left over from the days when evening and morning curds were pressed into the same mold.

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 Morbier Cheese and Tomme de Savoie Cheese?

• Milk treatment: Morbier Cheese (unpasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Morbier Cheese (Semi-soft, elastic), Tomme de Savoie Cheese (Semi-soft)
• Rind: Morbier Cheese (Thin beige to orangey-pink), Tomme de Savoie Cheese (natural)
• Aging: Morbier Cheese (Minimum period of forty-five days), Tomme de Savoie Cheese (several months)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Morbier Cheese shows easy to recognize with its horizontal black ash line down the middle of the paste., while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Morbier Cheese for Tomme de Savoie Cheese?

In most recipes, Morbier Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, elastic bite and body where the recipe calls for semi-soft. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

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

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, elastic cheese, go with Morbier Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Morbier Cheese suits recipes that want fruity, yogurt, vanilla, milky, fudge notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Morbier Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Tomme de Savoie Cheese several months.

Is Morbier Cheese similar to Tomme de Savoie Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Morbier Cheese for Tomme de Savoie Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Morbier Cheese taste like Tomme de Savoie Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Morbier Cheese made of?

Morbier Cheese is made from cow milk (unpasteurized). It's typically aged minimum period of forty-five days. It originates in France.

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, Morbier Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is semi-soft, elastic, while Tomme de Savoie Cheese is semi-soft.