Roquefort Cheese vs Tomme Cheese

Roquefort Cheese is a moist, very creamy 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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 Roquefort Cheese and Tomme Cheese?

• Origin: Roquefort Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Roquefort Cheese (sheep's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Roquefort Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Roquefort Cheese (Moist, very creamy), Tomme Cheese (Creamy, pliable)
• Rind: Roquefort Cheese (none), Tomme Cheese (Grayish natural)
• Taste: Roquefort Cheese (Mild to strong), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Roquefort Cheese Taste Like Tomme Cheese?

Roquefort Cheese reads as mild to strong, while Tomme Cheese brings varied character. On the nose, Roquefort Cheese offers sweet, contrasted with Tomme Cheese's milky. More specifically, Roquefort Cheese shows buttercream smooth to salty and sharp, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Roquefort Cheese for Tomme Cheese?

Roquefort Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect moist, very creamy bite and body where the recipe calls for creamy, pliable. Flavor-wise, Roquefort Cheese reads as mild to strong while Tomme Cheese brings varied notes.

Which Is Better, Roquefort Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a moist, very creamy cheese, go with Roquefort Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Roquefort Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Roquefort Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Roquefort Cheese is made from sheep milk; Tomme Cheese uses cow, goat, or sheep.

Is Roquefort Cheese similar to Tomme Cheese?

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

Can I substitute Roquefort Cheese for Tomme Cheese?

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

Does Roquefort Cheese taste like Tomme Cheese?

Roquefort Cheese reads as mild to strong, while Tomme Cheese is varied. Aromas also diverge. Roquefort Cheese leans sweet, and Tomme Cheese is closer to milky.

What is Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 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, Roquefort Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Tomme Cheese is creamy, pliable.