Tomme de Savoie Cheese vs Valtellina Casera Cheese

Tomme de Savoie Cheese is a semi-soft cow-milk cheese from France, while Valtellina Casera Cheese is semi-hard and made from cow milk, originating in Italy.

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 Valtellina Casera Cheese?

Valtellina Casera is a cheese made from semi-skimmed cow's milk in the province of Sondrio, northern Italy. It goes back to the sixteenth century, carries PDO status, and turns up in Valtellina buckwheat cooking such as pizzoccheri and sciatt.

What's the Difference Between Tomme de Savoie Cheese and Valtellina Casera Cheese?

• Origin: Tomme de Savoie Cheese (France), Valtellina Casera Cheese (Italy)
• Milk treatment: Tomme de Savoie Cheese (skimmed or unpasteurized), Valtellina Casera Cheese (Partially skimmed)
• Texture: Tomme de Savoie Cheese (Semi-soft), Valtellina Casera Cheese (Semi-hard)
• Rind: Tomme de Savoie Cheese (natural), Valtellina Casera Cheese (Hard and thin)
• Aging: Tomme de Savoie Cheese (several months), Valtellina Casera Cheese (At least 70 days)
• Taste: Tomme de Savoie Cheese (grassy, nutty, tangy), Valtellina Casera Cheese (Milk to hay and nutty)

Side-by-Side Comparison

Taste Comparison: Does Tomme de Savoie Cheese Taste Like Valtellina Casera Cheese?

Tomme de Savoie Cheese reads as grassy, nutty, tangy, while Valtellina Casera Cheese brings milk to hay and nutty character. More specifically, Tomme de Savoie Cheese shows mild, while Valtellina Casera Cheese leans toward creamy sensation with flavors changing from milk to hay and nutty. Aging plays into this as well. Tomme de Savoie Cheese at several months develops a different profile than Valtellina Casera Cheese at at least 70 days.

Can You Substitute Tomme de Savoie Cheese for Valtellina Casera Cheese?

In most recipes, Tomme de Savoie Cheese and Valtellina Casera 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 Valtellina Casera Cheese brings milk to hay and nutty notes.

Which Is Better, Tomme de Savoie Cheese or Valtellina Casera 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, Valtellina Casera Cheese is the better fit. Flavor-wise, Tomme de Savoie Cheese suits recipes that want grassy, nutty, tangy notes, while Valtellina Casera Cheese fits dishes calling for milk to hay and nutty.

Frequently Asked Questions

Is Tomme de Savoie Cheese the same as Valtellina Casera Cheese?

No, they're distinct cheeses. Tomme de Savoie Cheese originates in France, while Valtellina Casera Cheese comes from Italy. Aging also differs: Tomme de Savoie Cheese is typically aged several months, Valtellina Casera Cheese at least 70 days.

Is Tomme de Savoie Cheese similar to Valtellina Casera Cheese?

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

Can I substitute Tomme de Savoie Cheese for Valtellina Casera Cheese?

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

Does Tomme de Savoie Cheese taste like Valtellina Casera Cheese?

Tomme de Savoie Cheese reads as grassy, nutty, tangy, while Valtellina Casera Cheese is milk to hay and 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 Valtellina Casera Cheese made of?

Valtellina Casera Cheese is made from cow milk (partially skimmed), using calf rennet. It's typically aged at least 70 days. It originates in Italy.

Which should I choose, Tomme de Savoie Cheese or Valtellina Casera Cheese?

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