Tomme Cheese vs Vlašić Cheese

Tomme Cheese is a creamy, pliable cow, goat, or sheep-milk cheese from France and Switzerland, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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 Vlašić Cheese?

Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.

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

• Origin: Tomme Cheese (France and Switzerland), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Tomme Cheese (cow's, goat's or sheep's milk), Vlašić Cheese (Ewe’s milk)
• Milk treatment: Tomme Cheese (pasteurized or unpasteurized), Vlašić Cheese (Strained)
• Texture: Tomme Cheese (Creamy, pliable), Vlašić Cheese (Solid, spreadable)
• Taste: Tomme Cheese (Varied), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Tomme Cheese Taste Like Vlašić Cheese?

Tomme Cheese reads as varied, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Tomme Cheese offers milky, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Tomme Cheese shows no common profile; wide variety depending on milk and aging, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste.

Can You Substitute Tomme Cheese for Vlašić Cheese?

Tomme Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Tomme Cheese reads as varied while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Tomme Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Tomme Cheese suits recipes that want varied notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Tomme Cheese the same as Vlašić Cheese?

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

Is Tomme Cheese similar to Vlašić Cheese?

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

Can I substitute Tomme Cheese for Vlašić Cheese?

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

Does Tomme Cheese taste like Vlašić Cheese?

Tomme Cheese reads as varied, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Tomme Cheese leans milky, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

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 Vlašić Cheese made of?

Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.

Which should I choose, Tomme Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Tomme Cheese is creamy, pliable, while Vlašić Cheese is solid, spreadable.