Tomme Cheese vs Vacherin Fribourgeois Cheese

Q: Is Tomme Cheese the same as Vacherin Fribourgeois Cheese?

No. Tomme Cheese and Vacherin Fribourgeois Cheese are distinct cheeses from France and Switzerland and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Tomme Cheese for Vacherin Fribourgeois Cheese?

In most recipes you can swap Tomme Cheese for Vacherin Fribourgeois Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Tomme Cheese or Vacherin Fribourgeois Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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

Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.

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

Origin: Tomme Cheese (France and Switzerland), Vacherin Fribourgeois Cheese (Switzerland)
Milk type: Tomme Cheese (cow's, goat's or sheep's milk), Vacherin Fribourgeois Cheese (cow's milk)
Milk treatment: Tomme Cheese (pasteurized or unpasteurized), Vacherin Fribourgeois Cheese (thermized)
Texture: Tomme Cheese (Creamy, pliable), Vacherin Fribourgeois Cheese (semi-soft, artisan)
Rind: Tomme Cheese (Grayish natural), Vacherin Fribourgeois Cheese (washed)
Taste: Tomme Cheese (Varied), Vacherin Fribourgeois Cheese (buttery, nutty)

Side-by-Side Comparison

	Tomme Cheese	Vacherin Fribourgeois Cheese
Country of Origin	France And Switzerland	Switzerland
Specific Origin	France, Switzerland, United States	Canton Of Fribourg, Switzerland
Milk Type	Cow's, goat's or sheep's milk	Cow's milk
Milk Treatment	Pasteurized or unpasteurized	Thermized
Texture	Creamy, pliable	Semi-soft, artisan
Rind	Grayish natural	Washed
Aging	—	6 to 25 weeks
Taste	Varied	Buttery, nutty

Taste Comparison: Does Tomme Cheese Taste Like Vacherin Fribourgeois Cheese?

Tomme Cheese reads as varied, while Vacherin Fribourgeois Cheese brings buttery, nutty character. On the nose, Tomme Cheese offers milky, contrasted with Vacherin Fribourgeois Cheese's grassy, pleasant. More specifically, Tomme Cheese shows no common profile; wide variety depending on milk and aging, while Vacherin Fribourgeois Cheese leans toward slightly acidic, resiny, close to italian fontina.

Can You Substitute Tomme Cheese for Vacherin Fribourgeois Cheese?

Tomme Cheese can stand in for Vacherin Fribourgeois 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 semi-soft, artisan. Flavor-wise, Tomme Cheese reads as varied while Vacherin Fribourgeois Cheese brings buttery, nutty notes.

Which Is Better, Tomme Cheese or Vacherin Fribourgeois 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 semi-soft, artisan profile, Vacherin Fribourgeois Cheese is the better fit. Flavor-wise, Tomme Cheese suits recipes that want varied notes, while Vacherin Fribourgeois Cheese fits dishes calling for buttery, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Tomme Cheese the same as Vacherin Fribourgeois Cheese?

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

Is Tomme Cheese similar to Vacherin Fribourgeois Cheese?

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

Can I substitute Tomme Cheese for Vacherin Fribourgeois Cheese?

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

Does Tomme Cheese taste like Vacherin Fribourgeois Cheese?

Tomme Cheese reads as varied, while Vacherin Fribourgeois Cheese is buttery, nutty. Aromas also diverge. Tomme Cheese leans milky, and Vacherin Fribourgeois Cheese is closer to grassy, pleasant.

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 Fribourgeois Cheese made of?

Vacherin Fribourgeois Cheese is made from cow milk (thermized). It's typically aged 6 to 25 weeks. It originates in Switzerland.

Which should I choose, Tomme Cheese or Vacherin Fribourgeois Cheese?

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