Saint Marcellin Cheese vs Tomme de Savoie Cheese

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

What Is Saint Marcellin Cheese?

Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.

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 Saint Marcellin Cheese and Tomme de Savoie Cheese?

• Texture: Saint Marcellin Cheese (Soft), Tomme de Savoie Cheese (Semi-soft)
• Aging: Saint Marcellin Cheese (2 to 3 weeks), Tomme de Savoie Cheese (several months)
• Taste: Saint Marcellin Cheese (mild, tangy), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Saint Marcellin Cheese Taste Like Tomme de Savoie Cheese?

Saint Marcellin Cheese reads as mild, tangy, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. Aging plays into this as well. Saint Marcellin Cheese at 2 to 3 weeks develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Saint Marcellin Cheese for Tomme de Savoie Cheese?

In most recipes, Saint Marcellin Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-soft. Flavor-wise, Saint Marcellin Cheese reads as mild, tangy while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

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

Frequently Asked Questions

Is Saint Marcellin Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Saint Marcellin Cheese is typically aged 2 to 3 weeks, Tomme de Savoie Cheese several months.

Is Saint Marcellin Cheese similar to Tomme de Savoie Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Saint Marcellin Cheese for Tomme de Savoie Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Saint Marcellin Cheese taste like Tomme de Savoie Cheese?

Saint Marcellin Cheese reads as mild, tangy, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Saint Marcellin Cheese made of?

Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. 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, Saint Marcellin Cheese or Tomme de Savoie Cheese?

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