Robiola Cheese vs Tomme de Savoie Cheese

Robiola Cheese is a soft-ripened, creamy cow, goat, or sheep-milk cheese from Italy, while Tomme de Savoie Cheese is semi-soft, artisan and made from cow milk, originating in France.

What Is Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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 Robiola Cheese and Tomme de Savoie Cheese?

• Origin: Robiola Cheese (Italy), Tomme de Savoie Cheese (France)
• Milk type: Robiola Cheese (cow, goat, sheep), Tomme de Savoie Cheese (cow's milk)
• Texture: Robiola Cheese (soft-ripened, creamy), Tomme de Savoie Cheese (semi-soft, artisan)
• Rind: Robiola Cheese (bloomy, or none depending on variety), Tomme de Savoie Cheese (natural)
• Taste: Robiola Cheese (tangy, mildly sour), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Robiola Cheese reads as tangy, mildly sour, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Robiola Cheese shows smooth and full, tangy-lactic, sweet and yielding in the roccaverano style, while Tomme de Savoie Cheese leans toward mild.

Can You Substitute Robiola Cheese for Tomme de Savoie Cheese?

Robiola 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-ripened, creamy bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Robiola Cheese reads as tangy, mildly sour while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

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

Frequently Asked Questions

Is Robiola Cheese the same as Tomme de Savoie Cheese?

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

Is Robiola Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Robiola Cheese for Tomme de Savoie Cheese?

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

Does Robiola Cheese taste like Tomme de Savoie Cheese?

Robiola Cheese reads as tangy, mildly sour, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

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, Robiola Cheese or Tomme de Savoie Cheese?

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