Queijo de Azeitão vs Tomme des Pyrénées Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.

What Is Queijo de Azeitão?

Queijo de Azeitão is a Portuguese cheese from the town of Azeitão, produced in Setúbal, Palmela and Sesimbra. It holds EU PDO status and was named one of the 50 best gastronomic products in the world at the 2014 Great Taste Awards.

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 Queijo de Azeitão and Tomme des Pyrénées Cheese?

• Milk type: Queijo de Azeitão (Sheep), 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))
• Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
• Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
• Aging: Queijo de Azeitão (Minimum curing time is 16 days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
• Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)

Side-by-Side Comparison

Taste Comparison: Does Queijo de Azeitão Taste Like Tomme des Pyrénées Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days 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 Queijo de Azeitão for Tomme des Pyrénées Cheese?

Queijo de Azeitão can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.

Which Is Better, Queijo de Azeitão 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-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes cheese, go with Queijo de Azeitão. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.

Frequently Asked Questions

Is Queijo de Azeitão the same as Tomme des Pyrénées Cheese?

No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Is Queijo de Azeitão similar to Tomme des Pyrénées Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Queijo de Azeitão for Tomme des Pyrénées Cheese?

You can, but expect a shift in richness and milk character.

Does Queijo de Azeitão taste like Tomme des Pyrénées Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.

What is Queijo de Azeitão made of?

Queijo de Azeitão is made from sheep milk (raw), using cardoon (cynara cardunculus l.) preparation rennet. It's typically aged minimum curing time is 16 days. It originates in Portugal.

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, Queijo de Azeitão or Tomme des Pyrénées Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.