Romano Cheese vs Tomme de Savoie Cheese
Romano Cheese is a hard 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 Romano Cheese?
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.
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 Romano Cheese and Tomme de Savoie Cheese?
- Origin: Romano Cheese (Italy), Tomme de Savoie Cheese (France)
- Milk type: Romano Cheese (cow's, goat's or sheep's milk), Tomme de Savoie Cheese (cow's milk)
- Milk treatment: Romano Cheese (pasteurized or unpasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
- Texture: Romano Cheese (hard), Tomme de Savoie Cheese (semi-soft, artisan)
- Taste: Romano Cheese (mild, sharp, tangy), Tomme de Savoie Cheese (grassy, nutty, tangy)
Side-by-Side Comparison
| Romano Cheese | Tomme de Savoie Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | The U.S. And Canada | Savoy, French Alps, France |
| Milk Type | Cow's, goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Skimmed or unpasteurized |
| Texture | Hard | Semi-soft, artisan |
| Rind | Natural | Natural |
| Aging | — | Several months |
| Taste | Mild, sharp, tangy | Grassy, nutty, tangy |
Taste Comparison: Does Romano Cheese Taste Like Tomme de Savoie Cheese?
Romano Cheese reads as mild, sharp, tangy, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Romano Cheese shows salty, while Tomme de Savoie Cheese leans toward mild.
Can You Substitute Romano Cheese for Tomme de Savoie Cheese?
Romano Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Romano Cheese reads as mild, sharp, tangy while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.
Which Is Better, Romano 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 hard cheese, go with Romano Cheese. For a semi-soft, artisan profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Romano Cheese suits recipes that want mild, sharp, tangy notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.
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Frequently Asked Questions
Is Romano Cheese the same as Tomme de Savoie Cheese?
No, they're distinct cheeses. Romano Cheese originates in Italy, while Tomme de Savoie Cheese comes from France. Romano Cheese is made from cow, goat, or sheep milk; Tomme de Savoie Cheese uses cow.
Is Romano Cheese similar to Tomme de Savoie Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Romano Cheese for Tomme de Savoie Cheese?
You can, but expect a shift in richness and milk character.
Does Romano Cheese taste like Tomme de Savoie Cheese?
Romano Cheese reads as mild, sharp, tangy, while Tomme de Savoie Cheese is grassy, nutty, tangy.
What is Romano Cheese made of?
Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. 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, Romano Cheese or Tomme de Savoie Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Romano Cheese is hard, while Tomme de Savoie Cheese is semi-soft, artisan.