Raclette de Savoie Cheese vs Tomme Cheese

Raclette de Savoie Cheese is a semi-hard, creamy cow-milk cheese, while Tomme Cheese is semi-soft, creamy and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Raclette de Savoie Cheese?

Raclette de Savoie is a pressed, uncooked cheese from France. It is made from raw or heat-treated cow's milk. The cheese is traditionally matured for a minimum of eight weeks. It has a washed rind that is yellow to brown and a paste that is white to straw-yellow. Raclette de Savoie is known for its firm and tender texture, becoming creamy and melting when heated. The cheese is typically sold in wheel form, but can also be sliced into wedges or prepackaged for consumers. It is linked to the Savoie region's rich history of livestock farming and cheese-making expertise.

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 Raclette de Savoie Cheese and Tomme Cheese?

• Milk type: Raclette de Savoie Cheese (Cow's milk), Tomme Cheese (Cow's, sheep's or goat's milk)
• Milk treatment: Raclette de Savoie Cheese (Raw or heat-treated), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Raclette de Savoie Cheese (Semi-hard, creamy), Tomme Cheese (Semi-soft, creamy)
• Rind: Raclette de Savoie Cheese (Washed rind, yellow to brown in color), Tomme Cheese (Grayish natural)

Side-by-Side Comparison

Taste Comparison: Does Raclette de Savoie Cheese Taste Like Tomme Cheese?

Their flavor profiles are distinct. More specifically, Raclette de Savoie Cheese shows creamy, not very sticky, pronounced meltability, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Raclette de Savoie Cheese for Tomme Cheese?

Raclette de Savoie Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, creamy bite and body where the recipe calls for semi-soft, creamy.

Which Is Better, Raclette de Savoie Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, creamy cheese, go with Raclette de Savoie Cheese. For a semi-soft, creamy profile, Tomme Cheese is the better fit.

Frequently Asked Questions

Is Raclette de Savoie Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Raclette de Savoie Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Raclette de Savoie Cheese similar to Tomme Cheese?

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

Can I substitute Raclette de Savoie Cheese for Tomme Cheese?

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

Does Raclette de Savoie Cheese taste like Tomme Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Raclette de Savoie Cheese made of?

Raclette de Savoie Cheese is made from cow milk (raw or heat-treated). It's typically aged minimum of eight weeks.

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, Raclette de Savoie Cheese or Tomme Cheese?

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