Reblochon Cheese vs Tomme Cheese
Reblochon Cheese
Tomme Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 Cheese?
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
What's the Difference Between Reblochon Cheese and Tomme Cheese?
- Origin: Reblochon Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Reblochon Cheese (Raw), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tomme Cheese (Creamy, pliable)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tomme Cheese (Grayish natural)
- Taste: Reblochon Cheese (creamy, nutty), Tomme Cheese (Varied)
Side-by-Side Comparison
| Reblochon Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Haute-Savoie And Savoie | France, Switzerland, United States |
| Milk Type | Raw whole cow’s milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Ivory-colored, creamy and supple | Creamy, pliable |
| Rind | Yellow-orange covered with a thin white mold | Grayish natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Varied |
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Where to buy Reblochon Cheese and Tomme Cheese
Reblochon Cheese
Tomme Cheese
Taste Comparison: Does Reblochon Cheese Taste Like Tomme Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme Cheese brings varied character.
Can You Substitute Reblochon Cheese for Tomme Cheese?
Reblochon Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for creamy, pliable. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tomme Cheese brings varied notes.
Which Is Better, Reblochon Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tomme Cheese fits dishes calling for varied.
Frequently Asked Questions
Is Reblochon Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Reblochon Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.
Is Reblochon Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Tomme Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme Cheese is varied.
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 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, Reblochon Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tomme Cheese is creamy, pliable.
See full profiles: Reblochon Cheese and Tomme Cheese.