Rigotte Cheese vs Tomme de Savoie Cheese

Rigotte Cheese is a soft, artisan goat-milk cheese from France, while Tomme de Savoie Cheese is semi-soft, artisan and made from cow milk, originating in France.

What Is Rigotte Cheese?

Rigotte, also known as Rigotte de Condrieu, is a traditional goat's milk cheese from the Parc Naturel Régional du Pilat in the Rhône-Alpes region of France. Made with unpasteurized milk, it has a fat content of 45%, giving it a rich and creamy texture. The cheese is soft and artisan, with an ivory color and a natural rind. Its flavor profile is both acidic and sweet, creating a balanced taste experience. The aroma is distinctly goaty and nutty, adding to its appeal. Rigotte is a fine example of French cheese craftsmanship, celebrated for its simple yet satisfying flavors.

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 Rigotte Cheese and Tomme de Savoie Cheese?

• Milk type: Rigotte Cheese (goat's milk), Tomme de Savoie Cheese (cow's milk)
• Milk treatment: Rigotte Cheese (unpasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Rigotte Cheese (soft, artisan), Tomme de Savoie Cheese (semi-soft, artisan)
• Taste: Rigotte Cheese (acidic, sweet), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Rigotte Cheese reads as acidic, sweet, while Tomme de Savoie Cheese brings grassy, nutty, tangy character.

Can You Substitute Rigotte Cheese for Tomme de Savoie Cheese?

Rigotte Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Rigotte Cheese reads as acidic, sweet while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Rigotte 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 soft, artisan cheese, go with Rigotte Cheese. For a semi-soft, artisan profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Rigotte Cheese suits recipes that want acidic, sweet notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Rigotte Cheese the same as Tomme de Savoie Cheese?

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

Is Rigotte Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Rigotte Cheese for Tomme de Savoie Cheese?

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

Does Rigotte Cheese taste like Tomme de Savoie Cheese?

Rigotte Cheese reads as acidic, sweet, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Rigotte Cheese made of?

Rigotte Cheese is made from goat milk (unpasteurized). 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, Rigotte Cheese or Tomme de Savoie Cheese?

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