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Stilton Cheese vs Tomme Cheese
Stilton Cheese
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Stilton Cheese and Tomme Cheese, including:
- "What is the difference between Stilton Cheese and Tomme Cheese?"
- "Is Stilton Cheese and Tomme Cheese the same?"
- "How does Stilton Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Stilton Cheese compare to Tomme Cheese?"
- "Is Stilton Cheese or Tomme Cheese better?"
Stilton Cheese Overview
Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.
Tomme Cheese Overview
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
Comparing the Two Cheeses
Country of Origin
Stilton Cheese comes from England. Tomme Cheese originated from France and Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Stilton Cheese has a PDO (1996). Tomme is not a protected cheese.
Milk Type and Treatment
Stilton Cheese is made with cow milk that is typically pasteurized. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Stilton's texture can be described as "hard, blue-veined". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Stilton Cheese has a spicy, strong taste. Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
Appearance and Aging
Stilton Cheese's appearance is colored blue-grey . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick and has an aging period of varies .
Rind and Rennet Type
Stilton Cheese's rind is described as natural . Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Stilton is ranked #23 out of 996 types based on community views. Tomme is ranked #109 out of 996 types based on community views.
Pairing Comparison
| Stilton | Tomme | |
|---|---|---|
| Best Pairings | Barleywine, Madeira | No pairings listed. |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Stilton and Tomme pages.
Side-by-Side Comparison Table
| Stilton Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | England | France And Switzerland |
| Specific Origin | Nottinghamshire, Leicestershire, Derbyshire | France, Switzerland, United States |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Rind | Natural | Grayish natural |
| Texture | Hard, blue-veined | Creamy, pliable |
| Taste | Spicy, strong | Varied |
| Aroma | Not Specified | Milky |
| Colors | Blue-grey | Gray or brownish |
| Forms | Not Specified | Bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick |
| Age | Not Specified | Varies |
| Rennet Type | Not Specified | Varies |
Which One Should You Choose?
If you prefer a hard, blue-veined cheese, go for Stilton. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Stilton has a spicy, strong taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
