Toma vs Tomme de Savoie
Toma
Facts
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Toma is a family of Italian pressed cheeses, not one wheel with a single fixed recipe. The name covers rustic rounds with a natural rind, a pale interior, and a mild to nutty flavor that depends on age and the maker. Most are firm enough to slice, and some grow harder and more savory as they mature. Italy is the home of the style, and dairies use the word for this kind of cheese. It is a table cheese and a cooking cheese, not a fresh spread.
Tomme de Savoie
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Savoie
Tomme de Savoie is a pressed cow's milk cheese from Savoie, in France, and it is the upland tomme of that region. Wheels are modest in size, with a natural rind that is often gray brown and mottled with harmless surface molds. The paste is pale and supple, with small openings rather than large eyes. Some cream is often taken off the milk first, so the flavor is milky and nutty rather than very rich. It is a mountain table cheese for slicing and for cooking.