Pérail Cheese vs Tomme de Savoie Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Tomme de Savoie Cheese is semi-soft, artisan and made from cow milk, originating in France.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
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 Pérail Cheese and Tomme de Savoie Cheese?
- Milk type: Pérail Cheese (sheep), Tomme de Savoie Cheese (cow's milk)
- Texture: Pérail Cheese (soft), Tomme de Savoie Cheese (semi-soft, artisan)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Tomme de Savoie Cheese (natural)
- Aging: Pérail Cheese (2 to 8 weeks), Tomme de Savoie Cheese (several months)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Tomme de Savoie Cheese (grassy, nutty, tangy)
Side-by-Side Comparison
| Pérail Cheese | Tomme de Savoie Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Aveyron, France | Savoy, French Alps, France |
| Milk Type | Sheep | Cow's milk |
| Milk Treatment | — | Skimmed or unpasteurized |
| Texture | Soft | Semi-soft, artisan |
| Rind | Wrinkly, mainly Geotrichum candidum | Natural |
| Aging | 2 to 8 weeks | Several months |
| Taste | Distinctly sheepy in older cheeses | Grassy, nutty, tangy |
Taste Comparison: Does Pérail Cheese Taste Like Tomme de Savoie Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Tomme de Savoie Cheese at several months.
Can You Substitute Pérail Cheese for Tomme de Savoie Cheese?
Pérail Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.
Which Is Better, Pérail 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 soft cheese, go with Pérail Cheese. For a semi-soft, artisan profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.
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Frequently Asked Questions
Is Pérail Cheese the same as Tomme de Savoie Cheese?
No, they're distinct cheeses. Pérail Cheese is made from sheep milk; Tomme de Savoie Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Tomme de Savoie Cheese several months.
Is Pérail Cheese similar to Tomme de Savoie Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Tomme de Savoie Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Tomme de Savoie Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Tomme de Savoie Cheese is grassy, nutty, tangy.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
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, Pérail Cheese or Tomme de Savoie Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Tomme de Savoie Cheese is semi-soft, artisan.