, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Parmigiano Reggiano Cheese vs Tomme Cheese
Parmigiano Reggiano Cheese
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Tomme Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Tomme Cheese?"
- "Is Parmigiano Reggiano Cheese and Tomme Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Tomme Cheese?"
- "Is Parmigiano Reggiano Cheese or Tomme 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 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
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Tomme Cheese originated from France and Switzerland.
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 is not a protected cheese.
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
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 Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick and has an aging period of varies .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Parmigiano Reggiano is ranked #90 out of 996 types based on community views. Tomme is ranked #110 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Tomme | |
|---|---|---|
| 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 pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Italy | France And Switzerland |
| Specific Origin | Emilia-Romagna Region | France, Switzerland, United States |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Fat Content | Minimum 32% | Not Specified |
| Rind | Hard | Grayish natural |
| Texture | Grainy, flaky | Creamy, pliable |
| Taste | Umami | Varied |
| Aroma | Mild, Milky | Milky |
| Colors | Straw or light straw | Gray or brownish |
| Forms | Cylindrical, slightly convex sides | Bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick |
| Age | 12 to 36 months | Varies |
| Rennet Type | Calf rennet | Varies |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
