Tomme Cheese vs Trappe de la Coudre Cheese
Tomme Cheese is a creamy, pliable cow, goat, or sheep-milk cheese from France and Switzerland, while Trappe de la Coudre Cheese is soft, artisan and made from cow milk, originating in France.
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 Is Trappe de la Coudre Cheese?
Trappe de la Coudre, also sold as trappiste de Laval, is a soft French cheese with a washed rind made from pasteurized cow's milk at Entrammes in Mayenne. Trappist nuns ripen it in the cellars of the abbey Notre-Dame de la Coudre at Laval.
What's the Difference Between Tomme Cheese and Trappe de la Coudre Cheese?
- Origin: Tomme Cheese (France and Switzerland), Trappe de la Coudre Cheese (France)
- Milk type: Tomme Cheese (cow's, goat's or sheep's milk), Trappe de la Coudre Cheese (cow's milk)
- Milk treatment: Tomme Cheese (pasteurized or unpasteurized), Trappe de la Coudre Cheese (pasteurized)
- Texture: Tomme Cheese (Creamy, pliable), Trappe de la Coudre Cheese (soft, artisan)
- Rind: Tomme Cheese (Grayish natural), Trappe de la Coudre Cheese (washed)
- Taste: Tomme Cheese (Varied), Trappe de la Coudre Cheese (salty, sweet)
Side-by-Side Comparison
| Tomme Cheese | Trappe de la Coudre Cheese | |
|---|---|---|
| Country of Origin | France And Switzerland | France |
| Specific Origin | France, Switzerland, United States | Laval, Mayenne |
| Milk Type | Cow's, goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized |
| Texture | Creamy, pliable | Soft, artisan |
| Rind | Grayish natural | Washed |
| Taste | Varied | Salty, sweet |
Taste Comparison: Does Tomme Cheese Taste Like Trappe de la Coudre Cheese?
Tomme Cheese reads as varied, while Trappe de la Coudre Cheese brings salty, sweet character.
Can You Substitute Tomme Cheese for Trappe de la Coudre Cheese?
Tomme Cheese can stand in for Trappe de la Coudre Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect creamy, pliable bite and body where the recipe calls for soft, artisan. Flavor-wise, Tomme Cheese reads as varied while Trappe de la Coudre Cheese brings salty, sweet notes.
Which Is Better, Tomme Cheese or Trappe de la Coudre Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy, pliable cheese, go with Tomme Cheese. For a soft, artisan profile, Trappe de la Coudre Cheese is the better fit. Flavor-wise, Tomme Cheese suits recipes that want varied notes, while Trappe de la Coudre Cheese fits dishes calling for salty, sweet.
Which is your favorite?
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Frequently Asked Questions
Is Tomme Cheese the same as Trappe de la Coudre Cheese?
No, they're distinct cheeses. Tomme Cheese originates in France and Switzerland, while Trappe de la Coudre Cheese comes from France. Tomme Cheese is made from cow, goat, or sheep milk; Trappe de la Coudre Cheese uses cow.
Is Tomme Cheese similar to Trappe de la Coudre Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Tomme Cheese for Trappe de la Coudre Cheese?
You can, but expect a shift in richness and milk character.
Does Tomme Cheese taste like Trappe de la Coudre Cheese?
Tomme Cheese reads as varied, while Trappe de la Coudre Cheese is salty, sweet.
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.
What is Trappe de la Coudre Cheese made of?
Trappe de la Coudre Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Tomme Cheese or Trappe de la Coudre Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Tomme Cheese is creamy, pliable, while Trappe de la Coudre Cheese is soft, artisan.