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Parmigiano Reggiano Cheese vs Tomme de Savoie Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Tomme de Savoie Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Tomme de Savoie Cheese?"
- "Is Parmigiano Reggiano Cheese and Tomme de Savoie Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Tomme de Savoie Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Tomme de Savoie Cheese?"
- "Is Parmigiano Reggiano Cheese or Tomme de Savoie Cheese better?"
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Tomme de Savoie Cheese Overview
Tomme de Savoie is a semi-firm French cheese from the Savoie region in the French Alps. Made from raw or pasteurized cow's milk, it has a thick rind and a mild, slightly nutty flavor. Itâs a low-fat cheese, which contributes to its lightness in flavor, ideal for a simple cheese platter.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Tomme de Savoie Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Parmigiano Reggiano Cheese has a PDO (1996). Tomme de Savoie Cheese has a PGI (1996).
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Tomme de Savoie Cheese is made with cow milk that is typically unpasteurized or other.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Tomme de Savoie's texture can be described as "semi-soft, artisan".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Tomme de Savoie Cheese has a grassy, nutty, tangy taste.
Appearance and Aging
Parmigiano Reggiano Cheese's appearance is colored straw or light straw , is available in cylindrical, slightly convex sides and is aged 12 to 36 months . Tomme de Savoie Cheese has a color of ivory .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Tomme de Savoie Cheese's rind is described as natural .
Ranking
Parmigiano Reggiano is ranked #74 out of 996 types based on community views. Tomme de Savoie is ranked #169 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Tomme de Savoie | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila | No additional pairings listed. |
For more details, check the full pairing guides on the Parmigiano Reggiano and Tomme de Savoie pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Tomme de Savoie Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Emilia-Romagna Region | Not Specified |
| Certification | PDO (1996) | PGI (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Skimmed or unpasteurized |
| Fat Content | Minimum 32% | Not Specified |
| Rind | Hard | Natural |
| Texture | Grainy, flaky | Semi-soft, artisan |
| Taste | Umami | Grassy, nutty, tangy |
| Aroma | Mild, Milky | Not Specified |
| Colors | Straw or light straw | Ivory |
| Forms | Cylindrical, slightly convex sides | Not Specified |
| Age | 12 to 36 months | Not Specified |
| Rennet Type | Calf rennet | Not Specified |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a semi-soft, artisan consistency, Tomme de Savoie might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Tomme de Savoie offers a grassy, nutty, tangy profile, ideal for different meals.
