Bleu de Gex Cheese vs Tomme des Pyrénées Cheese
Bleu de Gex Cheese is a creamy cow-milk cheese from France, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Bleu de Gex Cheese?
Bleu de Gex is a creamy, semi-soft blue cheese from the Jura region of France, made with unpasteurized Montbéliard cow's milk and aged at least three weeks. It is milder and younger than most French blues, and every wheel is stamped with the word Gex.
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 Bleu de Gex Cheese and Tomme des Pyrénées Cheese?
- Milk type: Bleu de Gex Cheese (Cow), 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: Bleu de Gex Cheese (Unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Bleu de Gex Cheese (Creamy), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Bleu de Gex Cheese (Natural, brushed), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Bleu de Gex Cheese (3 weeks minimum), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Bleu de Gex Cheese (Mild, with a hint of mushroom), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Bleu de Gex Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haut-Jura, France | French Side Of The Pyrenees |
| Milk Type | Cow | 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 | Creamy | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Natural, brushed | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | 3 weeks minimum | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild, with a hint of mushroom | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Bleu de Gex Cheese Taste Like Tomme des Pyrénées Cheese?
Bleu de Gex Cheese reads as mild, with a hint of mushroom, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. More specifically, Bleu de Gex Cheese shows milder and younger than most french blue cheeses, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Bleu de Gex Cheese at 3 weeks minimum 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 Bleu de Gex Cheese for Tomme des Pyrénées Cheese?
Bleu de Gex Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect creamy bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Bleu de Gex Cheese reads as mild, with a hint of mushroom while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Bleu de Gex 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 creamy cheese, go with Bleu de Gex Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Bleu de Gex Cheese suits recipes that want mild, with a hint of mushroom notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bleu de Gex Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Bleu de Gex Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Bleu de Gex Cheese is typically aged 3 weeks minimum, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Bleu de Gex Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu de Gex Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu de Gex Cheese taste like Tomme des Pyrénées Cheese?
Bleu de Gex Cheese reads as mild, with a hint of mushroom, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas.
What is Bleu de Gex Cheese made of?
Bleu de Gex Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged 3 weeks minimum. It originates in France.
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, Bleu de Gex Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu de Gex Cheese is creamy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.