Tomme de Savoie Cheese vs Vacherin Fribourgeois Cheese

Tomme de Savoie Cheese is a semi-soft cow-milk cheese from France, while Vacherin Fribourgeois Cheese is semi-hard and made from cow milk, originating in Switzerland.

What Is Tomme de Savoie Cheese?

Tomme de Savoie is a mild, semi-firm cow's milk cheese from Savoy in the French Alps. It is made from the skimmed milk left over from butter making, so the fat content stays low, and it carries a thick brownish-grey rind over a beige interior.

What Is Vacherin Fribourgeois Cheese?

Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.

What's the Difference Between Tomme de Savoie Cheese and Vacherin Fribourgeois Cheese?

• Origin: Tomme de Savoie Cheese (France), Vacherin Fribourgeois Cheese (Switzerland)
• Milk treatment: Tomme de Savoie Cheese (skimmed or unpasteurized), Vacherin Fribourgeois Cheese (thermized)
• Texture: Tomme de Savoie Cheese (Semi-soft), Vacherin Fribourgeois Cheese (Semi-hard)
• Rind: Tomme de Savoie Cheese (natural), Vacherin Fribourgeois Cheese (washed)
• Aging: Tomme de Savoie Cheese (several months), Vacherin Fribourgeois Cheese (6 to 25 weeks)
• Taste: Tomme de Savoie Cheese (grassy, nutty, tangy), Vacherin Fribourgeois Cheese (buttery, nutty)

Side-by-Side Comparison

Taste Comparison: Does Tomme de Savoie Cheese Taste Like Vacherin Fribourgeois Cheese?

Tomme de Savoie Cheese reads as grassy, nutty, tangy, while Vacherin Fribourgeois Cheese brings buttery, nutty character. More specifically, Tomme de Savoie Cheese shows mild, while Vacherin Fribourgeois Cheese leans toward slightly acidic, resiny, close to italian fontina. Aging plays into this as well. Tomme de Savoie Cheese at several months develops a different profile than Vacherin Fribourgeois Cheese at 6 to 25 weeks.

Can You Substitute Tomme de Savoie Cheese for Vacherin Fribourgeois Cheese?

In most recipes, Tomme de Savoie Cheese and Vacherin Fribourgeois 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 semi-hard. Flavor-wise, Tomme de Savoie Cheese reads as grassy, nutty, tangy while Vacherin Fribourgeois Cheese brings buttery, nutty notes.

Which Is Better, Tomme de Savoie Cheese or Vacherin Fribourgeois 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 Tomme de Savoie Cheese. For a semi-hard profile, Vacherin Fribourgeois Cheese is the better fit. Flavor-wise, Tomme de Savoie Cheese suits recipes that want grassy, nutty, tangy notes, while Vacherin Fribourgeois Cheese fits dishes calling for buttery, nutty.

Frequently Asked Questions

Is Tomme de Savoie Cheese the same as Vacherin Fribourgeois Cheese?

No, they're distinct cheeses. Tomme de Savoie Cheese originates in France, while Vacherin Fribourgeois Cheese comes from Switzerland. Aging also differs: Tomme de Savoie Cheese is typically aged several months, Vacherin Fribourgeois Cheese 6 to 25 weeks.

Is Tomme de Savoie Cheese similar to Vacherin Fribourgeois Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Tomme de Savoie Cheese for Vacherin Fribourgeois Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Tomme de Savoie Cheese taste like Vacherin Fribourgeois Cheese?

Tomme de Savoie Cheese reads as grassy, nutty, tangy, while Vacherin Fribourgeois Cheese is buttery, nutty.

What is Tomme de Savoie Cheese made of?

Tomme de Savoie Cheese is made from cow milk (skimmed or unpasteurized). It's typically aged several months. It originates in France.

What is Vacherin Fribourgeois Cheese made of?

Vacherin Fribourgeois Cheese is made from cow milk (thermized). It's typically aged 6 to 25 weeks. It originates in Switzerland.

Which should I choose, Tomme de Savoie Cheese or Vacherin Fribourgeois Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Tomme de Savoie Cheese is semi-soft, while Vacherin Fribourgeois Cheese is semi-hard.