Tome fraîche de l’Aubrac Cheese vs Tomme Cheese

Q: Is Tome fraîche de l’Aubrac Cheese the same as Tomme Cheese?

No. Tome fraîche de l’Aubrac Cheese and Tomme Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Tome fraîche de l’Aubrac Cheese for Tomme Cheese?

In most recipes you can swap Tome fraîche de l’Aubrac Cheese for Tomme Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Tome fraîche de l’Aubrac Cheese or Tomme Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Tome fraîche de l’Aubrac Cheese is a supple but firm, with occasional small holes cow-milk cheese, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 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 Tome fraîche de l’Aubrac Cheese and Tomme Cheese?

Milk type: Tome fraîche de l’Aubrac Cheese (Cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
Milk treatment: Tome fraîche de l’Aubrac Cheese (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal), Tomme Cheese (pasteurized or unpasteurized)
Texture: Tome fraîche de l’Aubrac Cheese (Supple but firm, with occasional small holes), Tomme Cheese (Creamy, pliable)
Taste: Tome fraîche de l’Aubrac Cheese (Milky, fresh, and buttery), Tomme Cheese (Varied)

Side-by-Side Comparison

	Tome fraîche de l’Aubrac Cheese	Tomme Cheese
Country of Origin	—	France And Switzerland
Specific Origin	Aubrac Region, Including Parts Of Aveyron, Cantal, And Lozère Departments	France, Switzerland, United States
Milk Type	Cow's milk	Cow's, goat's or sheep's milk
Milk Treatment	Raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal	Pasteurized or unpasteurized
Texture	Supple but firm, with occasional small holes	Creamy, pliable
Rind	—	Grayish natural
Aging	Unripened	—
Taste	Milky, fresh, and buttery	Varied

Taste Comparison: Does Tome fraîche de l’Aubrac Cheese Taste Like Tomme Cheese?

Tome fraîche de l’Aubrac Cheese reads as milky, fresh, and buttery, while Tomme Cheese brings varied character. On the nose, Tome fraîche de l’Aubrac Cheese offers milky, fresh, and buttery, contrasted with Tomme Cheese's milky. More specifically, Tome fraîche de l’Aubrac Cheese shows slightly acidic, with good intensity, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Tome fraîche de l’Aubrac Cheese for Tomme Cheese?

Tome fraîche de l’Aubrac Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect supple but firm, with occasional small holes bite and body where the recipe calls for creamy, pliable. Flavor-wise, Tome fraîche de l’Aubrac Cheese reads as milky, fresh, and buttery while Tomme Cheese brings varied notes.

Which Is Better, Tome fraîche de l’Aubrac Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a supple but firm, with occasional small holes cheese, go with Tome fraîche de l’Aubrac Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Tome fraîche de l’Aubrac Cheese suits recipes that want milky, fresh, and buttery notes, while Tomme Cheese fits dishes calling for varied.

Which is your favorite?

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Frequently Asked Questions

Is Tome fraîche de l’Aubrac Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Tome fraîche de l’Aubrac Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Tome fraîche de l’Aubrac Cheese similar to Tomme Cheese?

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

Can I substitute Tome fraîche de l’Aubrac Cheese for Tomme Cheese?

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

Does Tome fraîche de l’Aubrac Cheese taste like Tomme Cheese?

Tome fraîche de l’Aubrac Cheese reads as milky, fresh, and buttery, while Tomme Cheese is varied. Aromas also diverge. Tome fraîche de l’Aubrac Cheese leans milky, fresh, and buttery, and Tomme Cheese is closer to milky.

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.

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, Tome fraîche de l’Aubrac Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes, while Tomme Cheese is creamy, pliable.