Scamorza Cheese vs Tome fraîche de l’Aubrac Cheese
Scamorza Cheese is a semi-soft cow-milk cheese from Italy, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes and made from cow milk.
What Is Scamorza Cheese?
Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.
What Is Tome fraîche de l’Aubrac Cheese?
Tome fraîche de l'Aubrac is a French cow's milk cheese made from strongly pressed, lightly fermented curd pulled out of laguiole, cantal, or salers production before salting and ripening. Unsalted and unripened, it is known for the stretch it gives to cooked dishes such as aligot.
What's the Difference Between Scamorza Cheese and Tome fraîche de l’Aubrac Cheese?
- Texture: Scamorza Cheese (semi-soft), Tome fraîche de l’Aubrac Cheese (Supple but firm, with occasional small holes)
Side-by-Side Comparison
| Scamorza Cheese | Tome fraîche de l’Aubrac Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Apulia And Calabria, Southern Italy | Aubrac Region, Including Parts Of Aveyron, Cantal, And Lozère Departments |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | — | Raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal |
| Texture | Semi-soft | Supple but firm, with occasional small holes |
| Rind | Natural | — |
| Aging | — | Unripened |
| Taste | — | Milky, fresh, and buttery |
Taste Comparison: Does Scamorza Cheese Taste Like Tome fraîche de l’Aubrac Cheese?
Their flavor profiles are distinct.
Can You Substitute Scamorza Cheese for Tome fraîche de l’Aubrac Cheese?
In most recipes, Scamorza Cheese and Tome fraîche de l’Aubrac Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for supple but firm, with occasional small holes.
Which Is Better, Scamorza Cheese or Tome fraîche de l’Aubrac Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Scamorza Cheese. For a supple but firm, with occasional small holes profile, Tome fraîche de l’Aubrac Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Scamorza Cheese the same as Tome fraîche de l’Aubrac Cheese?
No, they're distinct cheeses.
Is Scamorza Cheese similar to Tome fraîche de l’Aubrac Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Scamorza Cheese for Tome fraîche de l’Aubrac Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Scamorza Cheese taste like Tome fraîche de l’Aubrac Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Scamorza Cheese made of?
Scamorza Cheese is made from cow milk. It originates in Italy.
What is Tome fraîche de l’Aubrac Cheese made of?
Tome fraîche de l’Aubrac Cheese is made from cow milk (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal). It's typically aged unripened.
Which should I choose, Scamorza Cheese or Tome fraîche de l’Aubrac Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Scamorza Cheese is semi-soft, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes.