Robiola di Roccaverano Cheese vs Tomme Cheese

Q: Is Robiola di Roccaverano Cheese the same as Tomme Cheese?

No. Robiola di Roccaverano Cheese and Tomme Cheese are distinct cheeses from Italy and France and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Robiola di Roccaverano Cheese for Tomme Cheese?

In most recipes you can swap Robiola di Roccaverano Cheese for Tomme Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Robiola di Roccaverano Cheese or Tomme Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Robiola di Roccaverano Cheese

Tomme Cheese

Robiola di Roccaverano Cheese is a soft, rubbery, soluble; crumbly (for affinato) cow, goat, and sheep-milk cheese from Italy, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Robiola di Roccaverano Cheese?

Robiola di Roccaverano is a PDO cheese from Piedmont, specifically the Roccaverano area, made exclusively from goat's milk or a blend including cow's and sheep's milk. It has a creamy texture and a fresh, mildly acidic flavor, and can be enjoyed either fresh or aged, with the latter having a stronger flavor.

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 Robiola di Roccaverano Cheese and Tomme Cheese?

Origin: Robiola di Roccaverano Cheese (Italy), Tomme Cheese (France and Switzerland)
Milk type: Robiola di Roccaverano Cheese (Goat's milk, or goat's and ewe's/cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
Texture: Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato)), Tomme Cheese (Creamy, pliable)
Rind: Robiola di Roccaverano Cheese (Thin with molds (for affinato)), Tomme Cheese (Grayish natural)
Taste: Robiola di Roccaverano Cheese (Acidic, savory), Tomme Cheese (Varied)

Side-by-Side Comparison

	Robiola di Roccaverano Cheese	Tomme Cheese
Country of Origin	Italy	France And Switzerland
Specific Origin	Province Of Asti And Alessandria, Piedmont	France, Switzerland, United States
Milk Type	Goat's milk, or goat's and ewe's/cow's milk	Cow's, goat's or sheep's milk
Milk Treatment	—	Pasteurized or unpasteurized
Texture	Soft, rubbery, soluble; Crumbly (for affinato)	Creamy, pliable
Rind	Thin with molds (for affinato)	Grayish natural
Aging	Fresco: 4-10 days; Affinato: After 11 days	—
Taste	Acidic, savory	Varied

Taste Comparison: Does Robiola di Roccaverano Cheese Taste Like Tomme Cheese?

Robiola di Roccaverano Cheese reads as acidic, savory, while Tomme Cheese brings varied character. On the nose, Robiola di Roccaverano Cheese offers fine and delicate; intense and pungent, contrasted with Tomme Cheese's milky. More specifically, Robiola di Roccaverano Cheese shows acidic; fine and delicate, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Robiola di Roccaverano Cheese for Tomme Cheese?

Robiola di Roccaverano Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, rubbery, soluble; crumbly (for affinato) bite and body where the recipe calls for creamy, pliable. Flavor-wise, Robiola di Roccaverano Cheese reads as acidic, savory while Tomme Cheese brings varied notes.

Which Is Better, Robiola di Roccaverano Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, rubbery, soluble; crumbly (for affinato) cheese, go with Robiola di Roccaverano Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Robiola di Roccaverano Cheese suits recipes that want acidic, savory notes, while Tomme Cheese fits dishes calling for varied.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Robiola di Roccaverano Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Robiola di Roccaverano Cheese originates in Italy, while Tomme Cheese comes from France and Switzerland. Robiola di Roccaverano Cheese is made from cow, goat, and sheep milk; Tomme Cheese uses cow, goat, or sheep.

Is Robiola di Roccaverano Cheese similar to Tomme Cheese?

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

Can I substitute Robiola di Roccaverano Cheese for Tomme Cheese?

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

Does Robiola di Roccaverano Cheese taste like Tomme Cheese?

Robiola di Roccaverano Cheese reads as acidic, savory, while Tomme Cheese is varied. Aromas also diverge. Robiola di Roccaverano Cheese leans fine and delicate; intense and pungent, and Tomme Cheese is closer to milky.

What is Robiola di Roccaverano Cheese made of?

Robiola di Roccaverano Cheese is made from cow, goat, and sheep milk. It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.

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, Robiola di Roccaverano Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato), while Tomme Cheese is creamy, pliable.