Stichelton Cheese vs Tomme Cheese

Stichelton Cheese is a semi-hard, creamy, blue-veined cow-milk cheese from England, Great Britain and United Kingdom, while Tomme Cheese is semi-soft, creamy and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Stichelton Cheese?

Stichelton is an English blue cheese made in Nottinghamshire from unpasteurised cow's milk and calf rennet. It is made the way Blue Stilton once was, but since Stilton's protected status requires pasteurised milk, it took an older spelling of the village name instead.

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 Stichelton Cheese and Tomme Cheese?

• Origin: Stichelton Cheese (England, Great Britain and United Kingdom), Tomme Cheese (France and Switzerland)
• Milk type: Stichelton Cheese (Cow's milk), Tomme Cheese (Cow's, sheep's or goat's milk)
• Milk treatment: Stichelton Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Stichelton Cheese (Semi-hard, creamy, blue-veined), Tomme Cheese (Semi-soft, creamy)
• Rind: Stichelton Cheese (Blue), Tomme Cheese (Grayish natural)
• Taste: Stichelton Cheese (Complex), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Stichelton Cheese Taste Like Tomme Cheese?

Stichelton Cheese reads as complex, while Tomme Cheese brings varied character. On the nose, Stichelton Cheese offers rich, contrasted with Tomme Cheese's milky. More specifically, Stichelton Cheese shows rich, creamy, varies by season, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Stichelton Cheese for Tomme Cheese?

Stichelton Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, creamy, blue-veined bite and body where the recipe calls for semi-soft, creamy. Flavor-wise, Stichelton Cheese reads as complex while Tomme Cheese brings varied notes.

Which Is Better, Stichelton Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, creamy, blue-veined cheese, go with Stichelton Cheese. For a semi-soft, creamy profile, Tomme Cheese is the better fit. Flavor-wise, Stichelton Cheese suits recipes that want complex notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Stichelton Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Stichelton Cheese originates in England, Great Britain and United Kingdom, while Tomme Cheese comes from France and Switzerland. Stichelton Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Stichelton Cheese similar to Tomme Cheese?

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

Can I substitute Stichelton Cheese for Tomme Cheese?

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

Does Stichelton Cheese taste like Tomme Cheese?

Stichelton Cheese reads as complex, while Tomme Cheese is varied. Aromas also diverge. Stichelton Cheese leans rich, and Tomme Cheese is closer to milky.

What is Stichelton Cheese made of?

Stichelton Cheese is made from cow milk (unpasteurized), using traditional animal rennet. It's typically aged around 12 weeks. It originates in England, Great Britain and United Kingdom.

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, Stichelton Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Stichelton Cheese is semi-hard, creamy, blue-veined, while Tomme Cheese is semi-soft, creamy.