Blue Cheese vs Tomme de Chevre Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Tomme de Chevre Cheese is semi-soft, artisan and made from goat milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Tomme de Chevre Cheese?

Tomme de Chevre is a semi-soft cheese made from unpasteurized goat's milk, originating from the Haute-Savoie, Abondance, Maurienne, and Tarentaise regions of France. It has a pale yellow color and is known for its fruity flavor, which pairs well with its strong, goaty aroma. The cheese features a bloomy rind, which adds to its artisan character. With a fat content of 45%, Tomme de Chevre is rich yet balanced, offering a delightful taste experience. Its texture is smooth and creamy, making it a great option for a variety of cheese boards or culinary uses.

What's the Difference Between Blue Cheese and Tomme de Chevre Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Tomme de Chevre Cheese (goat's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Tomme de Chevre Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Tomme de Chevre Cheese (semi-soft, artisan)
• Rind: Blue Cheese (Natural), Tomme de Chevre Cheese (bloomy)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Tomme de Chevre Cheese (fruity)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Tomme de Chevre Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tomme de Chevre Cheese brings fruity character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Tomme de Chevre Cheese's goaty, strong.

Can You Substitute Blue Cheese for Tomme de Chevre Cheese?

Blue Cheese can stand in for Tomme de Chevre Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Tomme de Chevre Cheese brings fruity notes.

Which Is Better, Blue Cheese or Tomme de Chevre Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semi-soft, artisan profile, Tomme de Chevre Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Tomme de Chevre Cheese fits dishes calling for fruity.

Frequently Asked Questions

Is Blue Cheese the same as Tomme de Chevre Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Tomme de Chevre Cheese uses goat.

Is Blue Cheese similar to Tomme de Chevre Cheese?

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

Can I substitute Blue Cheese for Tomme de Chevre Cheese?

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

Does Blue Cheese taste like Tomme de Chevre Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tomme de Chevre Cheese is fruity. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Tomme de Chevre Cheese is closer to goaty, strong.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Tomme de Chevre Cheese made of?

Tomme de Chevre Cheese is made from goat milk (unpasteurized). It originates in France.

Which should I choose, Blue Cheese or Tomme de Chevre Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Tomme de Chevre Cheese is semi-soft, artisan.