Orla Cheese vs Tomme Cheese

Orla Cheese is a semi-hard, brined sheep-milk cheese from Ireland, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Orla Cheese?

Orla is a semi-hard cheese from Ireland, made with pasteurized sheep's milk. It has a distinct orange color and a washed rind that contributes to its earthy, strong aroma. The flavor profile is salty and sharp, making it a bold choice for cheese lovers. Orla's texture is firm yet slightly pliable, typical of brined cheeses. This cheese is often enjoyed on its own or paired with robust foods that can match its intense flavor. It's a great addition to cheese boards or used as a flavorful ingredient in cooking.

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 Orla Cheese and Tomme Cheese?

• Origin: Orla Cheese (Ireland), Tomme Cheese (France and Switzerland)
• Milk type: Orla Cheese (sheep's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Orla Cheese (pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Orla Cheese (semi-hard, brined), Tomme Cheese (Creamy, pliable)
• Rind: Orla Cheese (washed), Tomme Cheese (Grayish natural)
• Taste: Orla Cheese (salty, sharp), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Orla Cheese Taste Like Tomme Cheese?

Orla Cheese reads as salty, sharp, while Tomme Cheese brings varied character. On the nose, Orla Cheese offers earthy, strong, contrasted with Tomme Cheese's milky.

Can You Substitute Orla Cheese for Tomme Cheese?

Orla Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, brined bite and body where the recipe calls for creamy, pliable. Flavor-wise, Orla Cheese reads as salty, sharp while Tomme Cheese brings varied notes.

Which Is Better, Orla Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, brined cheese, go with Orla Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Orla Cheese suits recipes that want salty, sharp notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Orla Cheese the same as Tomme Cheese?

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

Is Orla Cheese similar to Tomme Cheese?

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

Can I substitute Orla Cheese for Tomme Cheese?

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

Does Orla Cheese taste like Tomme Cheese?

Orla Cheese reads as salty, sharp, while Tomme Cheese is varied. Aromas also diverge. Orla Cheese leans earthy, strong, and Tomme Cheese is closer to milky.

What is Orla Cheese made of?

Orla Cheese is made from sheep milk (pasteurized). It originates in Ireland.

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, Orla Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Orla Cheese is semi-hard, brined, while Tomme Cheese is creamy, pliable.