Rocamadour Cheese vs Tomme de Savoie Cheese

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

What Is Rocamadour Cheese?

Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.

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 Rocamadour Cheese and Tomme de Savoie Cheese?

• Milk type: Rocamadour Cheese (Goat's milk), Tomme de Savoie Cheese (Cow's milk)
• Milk treatment: Rocamadour Cheese (unpasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Rocamadour Cheese (Soft, creamy), Tomme de Savoie Cheese (Semi-soft)
• Rind: Rocamadour Cheese (White, soft (early); (matured)), Tomme de Savoie Cheese (natural)
• Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Tomme de Savoie Cheese (several months)
• Taste: Rocamadour Cheese (Mild; becomes stronger), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Rocamadour Cheese reads as mild; becomes stronger, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Rocamadour Cheese for Tomme de Savoie Cheese?

Rocamadour 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, creamy bite and body where the recipe calls for semi-soft. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Rocamadour 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, creamy cheese, go with Rocamadour Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Rocamadour Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Rocamadour Cheese is made from goat milk; Tomme de Savoie Cheese uses cow. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Tomme de Savoie Cheese several months.

Is Rocamadour Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Rocamadour Cheese for Tomme de Savoie Cheese?

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

Does Rocamadour Cheese taste like Tomme de Savoie Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. 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, Rocamadour Cheese or Tomme de Savoie Cheese?

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