Armenian String Cheese vs Tomme des Pyrénées Cheese
Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Armenian String Cheese?
Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.
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 Armenian String Cheese and Tomme des Pyrénées Cheese?
- Milk treatment: Armenian String Cheese (soured skimmed milk), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Armenian String Cheese (semi-soft), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Armenian String Cheese (mild), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Armenian String Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Armenia | — |
| Specific Origin | Armenia | French Side Of The Pyrenees |
| Milk Type | Cow's, goat's or sheep'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 | Soured skimmed milk | Heat-treated or raw |
| Texture | Semi-soft | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | — | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | 1 to 2 days in factories, longer in brine when made by hand | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Armenian String Cheese Taste Like Tomme des Pyrénées Cheese?
Armenian String Cheese reads as mild, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand 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 Armenian String Cheese for Tomme des Pyrénées Cheese?
In most recipes, Armenian String Cheese and Tomme des Pyrénées Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Armenian String Cheese reads as mild while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Armenian String 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 semi-soft cheese, go with Armenian String Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild 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 Armenian String Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Armenian String Cheese similar to Tomme des Pyrénées Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Armenian String Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Armenian String Cheese taste like Tomme des Pyrénées Cheese?
Armenian String Cheese reads as mild, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas.
What is Armenian String Cheese made of?
Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.
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, Armenian String Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.