Reblochon Cheese vs 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 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 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 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

Taste Comparison: Does Reblochon Cheese Taste Like Tomme Cheese?

Reblochon Cheese reads as creamy, nutty, while Tomme Cheese brings varied character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

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.