Mozzarella Cheese vs Tomme Cheese
In this article, we’ll explore the answers to the most common questions about Mozzarella Cheese and Tomme Cheese, including:
- "What is the difference between Mozzarella Cheese and Tomme Cheese?"
- "Is Mozzarella Cheese and Tomme Cheese the same?"
- "How does Mozzarella Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Mozzarella Cheese compare to Tomme Cheese?"
- "Is Mozzarella Cheese or Tomme Cheese better?"
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
Tomme Cheese Overview
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.
Comparing the Two Cheeses
Ranking
Mozzarella is ranked #39 out of 375 types.
Tomme is ranked #151 out of 375 types.
Country of Origin
Mozzarella Cheese comes from Italy. Tomme Cheese originated from .
Milk Type and Treatment
Mozzarella Cheese is made with cow milk that is typically pasteurized. Tomme Cheese is made with cow milk that is typically other.
Composition and Texture
Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Tomme's texture can be described as "creamy, pliable".
Flavor and Aroma
Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Tomme Cheese has a varied flavor.
Appearance and Aging
Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick and has an aging period of varies .
Rind and Rennet Type
Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Side-by-Side Comparison Table
Mozzarella Cheese | Tomme Cheese | |
---|---|---|
Country of Origin | Italy | |
Specific Origin | France, Switzerland, United States | |
Milk Type | Cow's | Varied (commonly cow) |
Milk Treatment | Pasteurized | Low heat treatment |
Fat Content | Varies | |
Moisture Content | High | |
Rind | None | Grayish natural |
Texture | Soft, creamy | Creamy, pliable |
Flavor | Mild, milky | Varied |
Aroma | Mild | |
Colors | White | Gray or brownish |
Forms | Balls, blocks, shredded | Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick |
Age | Eaten fresh | Varies |
Rennet Type | Calf's or microbial rennet | Varies |