Tomme de Savoie vs Tomme Vaudoise
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.
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.