Bitto Cheese vs Tomme des Pyrénées Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Tomme des Pyrénées Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), 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: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Bitto Cheese (Minimum of 70 days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Bitto Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | French Side Of The Pyrenees |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | 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 | Raw | Heat-treated or raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Minimum of 70 days | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild and sweet when young, stronger and spicier with age | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Bitto Cheese Taste Like Tomme des Pyrénées Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Bitto Cheese at minimum of 70 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 Bitto Cheese for Tomme des Pyrénées Cheese?
Bitto Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Bitto 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 fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age 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 Bitto Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Bitto Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Tomme des Pyrénées Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
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, Bitto Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.