Afuega'l Pitu Cheese vs Tomme des Pyrénées Cheese
Afuega'l Pitu Cheese is a different varieties based on form, shape, and aging cow-milk cheese from Spain, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Afuega'l Pitu Cheese?
Afuega'l pitu is an unpasteurized cow's milk cheese from Asturias in northern Spain, sold plain white or paprika red. Its name translates as "strangle the chicken," and it holds Protected Designation of Origin status from Spain and the EU.
What Is Tomme des Pyrénées Cheese?
Tomme des Pyrénées is a mild pressed cheese from the French Pyrenees, made from raw or pasteurized cow's milk. It is known for its supple paste, slightly salty taste, and the black or gold wax skin that covers many wheels.
What's the Difference Between Afuega'l Pitu Cheese and Tomme des Pyrénées Cheese?
- Milk type: Afuega'l Pitu Cheese (cow's milk), Tomme des Pyrénées Cheese (Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk))
- Milk treatment: Afuega'l Pitu Cheese (unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Afuega'l Pitu Cheese (Different varieties based on form, shape, and aging), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Afuega'l Pitu Cheese (White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Afuega'l Pitu Cheese (Fresh to mid-ripened), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Afuega'l Pitu Cheese (Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Afuega'l Pitu Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias | French Side Of The Pyrenees |
| Milk Type | Cow's milk | Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk) |
| Milk Treatment | Unpasteurized | Heat-treated or raw |
| Texture | Different varieties based on form, shape, and aging | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Fresh to mid-ripened | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Afuega'l Pitu Cheese Taste Like Tomme des Pyrénées Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. More specifically, Afuega'l Pitu Cheese shows sweet or hot spanish paprika in the roxu (red) version, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Afuega'l Pitu Cheese at fresh to mid-ripened develops a different profile than Tomme des Pyrénées Cheese at minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Can You Substitute Afuega'l Pitu Cheese for Tomme des Pyrénées Cheese?
Afuega'l Pitu Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect different varieties based on form, shape, and aging bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Afuega'l Pitu Cheese or Tomme des Pyrénées Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a different varieties based on form, shape, and aging cheese, go with Afuega'l Pitu Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Afuega'l Pitu Cheese suits recipes that want lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.
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Frequently Asked Questions
Is Afuega'l Pitu Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Afuega'l Pitu Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Afuega'l Pitu Cheese is typically aged fresh to mid-ripened, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Afuega'l Pitu Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Afuega'l Pitu Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Afuega'l Pitu Cheese taste like Tomme des Pyrénées Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas.
What is Afuega'l Pitu Cheese made of?
Afuega'l Pitu Cheese is made from cow milk (unpasteurized), using very small amounts of calf rennet. It's typically aged fresh to mid-ripened. It originates in Spain.
What is Tomme des Pyrénées Cheese made of?
Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk (heat-treated or raw), using coagulating enzyme (not limited to animal rennet) rennet. It's typically aged minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Which should I choose, Afuega'l Pitu Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Afuega'l Pitu Cheese is different varieties based on form, shape, and aging, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.