Reblochon Cheese vs Tomme de Savoie Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tomme de Savoie Cheese is semi-soft, artisan and made from cow milk, originating in France.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What Is Tomme de Savoie Cheese?
Tomme de Savoie is a semi-firm French cheese from the Savoie region in the French Alps. Made from raw or pasteurized cow's milk, it has a thick rind and a mild, slightly nutty flavor. It’s a low-fat cheese, which contributes to its lightness in flavor, ideal for a simple cheese platter.
What's the Difference Between Reblochon Cheese and Tomme de Savoie Cheese?
- Milk treatment: Reblochon Cheese (Raw), Tomme de Savoie Cheese (skimmed or unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tomme de Savoie Cheese (semi-soft, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tomme de Savoie Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Tomme de Savoie Cheese (grassy, nutty, tangy)
Side-by-Side Comparison
| Reblochon Cheese | Tomme de Savoie Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | — |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Skimmed or unpasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-soft, artisan |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Grassy, nutty, tangy |
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Where to buy Reblochon Cheese and Tomme de Savoie Cheese
Reblochon Cheese
Tomme de Savoie Cheese
Taste Comparison: Does Reblochon Cheese Taste Like Tomme de Savoie Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme de Savoie Cheese brings grassy, nutty, tangy character.
Can You Substitute Reblochon Cheese for Tomme de Savoie Cheese?
In most recipes, Reblochon Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect ivory-colored, creamy and supple bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.
Which Is Better, Reblochon 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 ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a semi-soft, artisan profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.
Frequently Asked Questions
Is Reblochon Cheese the same as Tomme de Savoie Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to Tomme de Savoie Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Tomme de Savoie Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Tomme de Savoie Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme de Savoie Cheese is grassy, nutty, tangy.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. 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 originates in France.
Which should I choose, Reblochon Cheese or Tomme de Savoie Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tomme de Savoie Cheese is semi-soft, artisan.
See full profiles: Reblochon Cheese and Tomme de Savoie Cheese.