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 cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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 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)
• Aging: Reblochon Cheese (3 to 4 months), Tomme de Savoie Cheese (several months)
• Taste: Reblochon Cheese (creamy, nutty), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Tomme de Savoie Cheese at several months.

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. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Tomme de Savoie Cheese several months.

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's typically aged several months. 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.