Pule Cheese vs Tomme Cheese
Pule Cheese is a artisan cheese from Serbia, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What Is Tomme Cheese?
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
What's the Difference Between Pule Cheese and Tomme Cheese?
- Origin: Pule Cheese (Serbia), Tomme Cheese (France and Switzerland)
- Milk type: Pule Cheese (donkey's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Texture: Pule Cheese (artisan), Tomme Cheese (Creamy, pliable)
- Taste: Pule Cheese (nutty and earthy), Tomme Cheese (Varied)
Side-by-Side Comparison
| Pule Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Serbia | France And Switzerland |
| Specific Origin | Zasavica | France, Switzerland, United States |
| Milk Type | Donkey's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Artisan | Creamy, pliable |
| Rind | — | Grayish natural |
| Taste | Nutty and earthy | Varied |
Taste Comparison: Does Pule Cheese Taste Like Tomme Cheese?
Pule Cheese reads as nutty and earthy, while Tomme Cheese brings varied character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Pule Cheese for Tomme Cheese?
Pule Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect artisan bite and body where the recipe calls for creamy, pliable. Flavor-wise, Pule Cheese reads as nutty and earthy while Tomme Cheese brings varied notes.
Which Is Better, Pule Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a artisan cheese, go with Pule Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Tomme Cheese fits dishes calling for varied.
Which is your favorite?
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Frequently Asked Questions
Is Pule Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Pule Cheese originates in Serbia, while Tomme Cheese comes from France and Switzerland.
Is Pule Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pule Cheese for Tomme Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pule Cheese taste like Tomme Cheese?
Pule Cheese reads as nutty and earthy, while Tomme Cheese is varied.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
What is Tomme Cheese made of?
Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.
Which should I choose, Pule Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Tomme Cheese is creamy, pliable.