Paški Sir Cheese vs Tomme de Savoie Cheese

Paški Sir Cheese is a hard, elastic sheep-milk cheese from Croatia, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

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 Paški Sir Cheese and Tomme de Savoie Cheese?

• Origin: Paški Sir Cheese (Croatia), Tomme de Savoie Cheese (France)
• Milk type: Paški Sir Cheese (Sheep's milk), Tomme de Savoie Cheese (Cow's milk)
• Milk treatment: Paški Sir Cheese (pasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Paški Sir Cheese (Hard, elastic), Tomme de Savoie Cheese (Semi-soft)
• Rind: Paški Sir Cheese (Hard), Tomme de Savoie Cheese (natural)
• Aging: Paški Sir Cheese (Minimum of two months, up to five months), Tomme de Savoie Cheese (several months)
• Taste: Paški Sir Cheese (salty, savory, tangy), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Paški Sir Cheese Taste Like Tomme de Savoie Cheese?

Paški Sir Cheese reads as salty, savory, tangy, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. Aging plays into this as well. Paški Sir Cheese at minimum of two months, up to five months develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Paški Sir Cheese for Tomme de Savoie Cheese?

Paški Sir Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, elastic bite and body where the recipe calls for semi-soft. Flavor-wise, Paški Sir Cheese reads as salty, savory, tangy while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Paški Sir 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 hard, elastic cheese, go with Paški Sir Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Paški Sir Cheese suits recipes that want salty, savory, tangy notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Paški Sir Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Paški Sir Cheese originates in Croatia, while Tomme de Savoie Cheese comes from France. Paški Sir Cheese is made from sheep milk; Tomme de Savoie Cheese uses cow. Aging also differs: Paški Sir Cheese is typically aged minimum of two months, up to five months, Tomme de Savoie Cheese several months.

Is Paški Sir Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Paški Sir Cheese for Tomme de Savoie Cheese?

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

Does Paški Sir Cheese taste like Tomme de Savoie Cheese?

Paški Sir Cheese reads as salty, savory, tangy, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

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, Paški Sir Cheese or Tomme de Savoie Cheese?

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