Pont-l'Évêque Cheese vs Tomme de Savoie Cheese

Pont-l'Évêque Cheese is a semi-soft, creamy, washed-rind cow-milk cheese from France, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Pont-l'Évêque Cheese?

Pont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy and probably the oldest Norman cheese still in production. The pale yellow paste is soft and creamy with a pungent aroma, and the cheese ranks with Brie, Camembert and Roquefort among France's most popular.

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 Pont-l'Évêque Cheese and Tomme de Savoie Cheese?

• Milk treatment: Pont-l'Évêque Cheese (Raw or Thermal Treatments), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Pont-l'Évêque Cheese (Semi-soft, creamy, washed-rind), Tomme de Savoie Cheese (Semi-soft)
• Rind: Pont-l'Évêque Cheese (Mix of white and reddish-orange), Tomme de Savoie Cheese (natural)
• Aging: Pont-l'Évêque Cheese (18+ days), Tomme de Savoie Cheese (several months)
• Taste: Pont-l'Évêque Cheese (Mild: herbaceous, milky, and creamy), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Pont-l'Évêque Cheese Taste Like Tomme de Savoie Cheese?

Pont-l'Évêque Cheese reads as mild: herbaceous, milky, and creamy, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Pont-l'Évêque Cheese shows sweet and acid, fresh and pleasant taste, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Pont-l'Évêque Cheese at 18+ days develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Pont-l'Évêque Cheese for Tomme de Savoie Cheese?

In most recipes, Pont-l'Évêque Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, creamy, washed-rind bite and body where the recipe calls for semi-soft. Flavor-wise, Pont-l'Évêque Cheese reads as mild: herbaceous, milky, and creamy while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Pont-l'Évêque 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 semi-soft, creamy, washed-rind cheese, go with Pont-l'Évêque Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Pont-l'Évêque Cheese suits recipes that want mild: herbaceous, milky, and creamy notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Pont-l'Évêque Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Pont-l'Évêque Cheese is typically aged 18+ days, Tomme de Savoie Cheese several months.

Is Pont-l'Évêque Cheese similar to Tomme de Savoie Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Pont-l'Évêque Cheese for Tomme de Savoie Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Pont-l'Évêque Cheese taste like Tomme de Savoie Cheese?

Pont-l'Évêque Cheese reads as mild: herbaceous, milky, and creamy, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Pont-l'Évêque Cheese made of?

Pont-l'Évêque Cheese is made from cow milk (raw or thermal treatments), using lamb or kid rennet. It's typically aged 18+ days. 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, Pont-l'Évêque Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pont-l'Évêque Cheese is semi-soft, creamy, washed-rind, while Tomme de Savoie Cheese is semi-soft.