Saint Marcellin Cheese vs Tomme Cheese
Saint Marcellin Cheese is a soft, artisan cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 Cheese?
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
What's the Difference Between Saint Marcellin Cheese and Tomme Cheese?
- Origin: Saint Marcellin Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Saint Marcellin Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Texture: Saint Marcellin Cheese (soft, artisan), Tomme Cheese (Creamy, pliable)
- Taste: Saint Marcellin Cheese (mild, tangy), Tomme Cheese (Varied)
Side-by-Side Comparison
| Saint Marcellin Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Dauphiné, Rhône-Alpes, France | France, Switzerland, United States |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Soft, artisan | Creamy, pliable |
| Rind | — | Grayish natural |
| Aging | 2 to 3 weeks | — |
| Taste | Mild, tangy | Varied |
Taste Comparison: Does Saint Marcellin Cheese Taste Like Tomme Cheese?
Saint Marcellin Cheese reads as mild, tangy, while Tomme Cheese brings varied character.
Can You Substitute Saint Marcellin Cheese for Tomme Cheese?
Saint Marcellin Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for creamy, pliable. Flavor-wise, Saint Marcellin Cheese reads as mild, tangy while Tomme Cheese brings varied notes.
Which Is Better, Saint Marcellin Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Saint Marcellin Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Saint Marcellin Cheese suits recipes that want mild, tangy notes, while Tomme Cheese fits dishes calling for varied.
Which is your favorite?
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Frequently Asked Questions
Is Saint Marcellin Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Saint Marcellin Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Saint Marcellin Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.
Is Saint Marcellin Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Saint Marcellin Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Saint Marcellin Cheese taste like Tomme Cheese?
Saint Marcellin Cheese reads as mild, tangy, while Tomme Cheese is varied.
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 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, Saint Marcellin Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Saint Marcellin Cheese is soft, artisan, while Tomme Cheese is creamy, pliable.