Tomme Cheese vs Vacherin Cheese

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

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 Vacherin Cheese?

Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.

What's the Difference Between Tomme Cheese and Vacherin Cheese?

• Milk type: Tomme Cheese (cow's, goat's or sheep's milk), Vacherin Cheese (cow's milk)
• Milk treatment: Tomme Cheese (pasteurized or unpasteurized), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
• Texture: Tomme Cheese (Creamy, pliable), Vacherin Cheese (soft, artisan)
• Rind: Tomme Cheese (Grayish natural), Vacherin Cheese (washed)
• Taste: Tomme Cheese (Varied), Vacherin Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Tomme Cheese Taste Like Vacherin Cheese?

Tomme Cheese reads as varied, while Vacherin Cheese brings smooth character. On the nose, Tomme Cheese offers milky, contrasted with Vacherin Cheese's rich. More specifically, Tomme Cheese shows no common profile; wide variety depending on milk and aging, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type.

Can You Substitute Tomme Cheese for Vacherin Cheese?

Tomme Cheese can stand in for Vacherin 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 Vacherin Cheese brings smooth notes.

Which Is Better, Tomme Cheese or Vacherin 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, Vacherin Cheese is the better fit. Flavor-wise, Tomme Cheese suits recipes that want varied notes, while Vacherin Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Tomme Cheese the same as Vacherin Cheese?

No, they're distinct cheeses. Tomme Cheese is made from cow, goat, or sheep milk; Vacherin Cheese uses cow.

Is Tomme Cheese similar to Vacherin Cheese?

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

Can I substitute Tomme Cheese for Vacherin Cheese?

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

Does Tomme Cheese taste like Vacherin Cheese?

Tomme Cheese reads as varied, while Vacherin Cheese is smooth. Aromas also diverge. Tomme Cheese leans milky, and Vacherin Cheese is closer to rich.

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 Vacherin Cheese made of?

Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.

Which should I choose, Tomme Cheese or Vacherin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Tomme Cheese is creamy, pliable, while Vacherin Cheese is soft, artisan.