Saint-Marcellin vs Tomme Vaudoise
Saint-Marcellin
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Bloomy rind
- Country
- France
- Place
- Rhône-Alpes
Saint-Marcellin is a small soft cheese from Rhône-Alpes, in France, and it is made from cow's milk. Each piece is a low round, often sold in a little dish that holds it as it ripens. The rind is thin and wrinkled, and the paste turns creamier with time. Young cheese is mild and holds a shape, while ripe cheese slumps and tastes stronger. It is a table cheese, not a hard cheese for grating.
Tomme Vaudoise
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Bloomy rind
- Country
- Switzerland
Tomme Vaudoise is a small soft cow's milk cheese from Switzerland. The name points to a Vaud tradition in the French-speaking part of the country, and the card gives Switzerland rather than one town. A thin white bloomy rind covers a pale paste that yields under a knife. Young rounds stay mild and milky, and riper rounds grow richer and more aromatic. It is meant for the table soon after it is made, not for long grating like a large alpine wheel.