Blue Cheese vs Tomme Cheese

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

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 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 Blue Cheese and Tomme Cheese?

• Origin: Blue Cheese (France), Tomme Cheese (France and Switzerland)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Tomme Cheese (Creamy, pliable)
• Rind: Blue Cheese (Natural), Tomme Cheese (Grayish natural)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Tomme Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tomme Cheese brings varied character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Tomme Cheese's milky. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Blue Cheese for Tomme Cheese?

In most recipes, Blue Cheese and Tomme Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for creamy, pliable. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Tomme Cheese brings varied notes.

Which Is Better, Blue Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Blue Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Tomme Cheese comes from France and Switzerland.

Is Blue Cheese similar to Tomme Cheese?

Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.

Can I substitute Blue Cheese for Tomme Cheese?

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

Does Blue Cheese taste like Tomme Cheese?

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

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 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, Blue Cheese or Tomme Cheese?

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