Bleu des Causses Cheese vs Tomme des Pyrénées Cheese
Bleu des Causses Cheese is a semisoft; blue-veined 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 des Causses Cheese?
Bleu des Causses is a French blue cheese made from whole cow's milk and ripened three to six months in the limestone caves of the Gorges du Tarn. Many people treat it as a gentler cow's milk counterpart to Roquefort.
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 des Causses Cheese and Tomme des Pyrénées Cheese?
- Milk type: Bleu des Causses 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))
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Bleu des Causses Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | 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 | Raw | Heat-treated or raw |
| Texture | Semisoft; Blue-veined | 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 | At least 70 days and not more than 190 days | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Sweet yet spicy, not too salty or bitter | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Tomme des Pyrénées Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Bleu des Causses Cheese at at least 70 days and not more than 190 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 Bleu des Causses Cheese for Tomme des Pyrénées Cheese?
Bleu des Causses Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft; blue-veined bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Bleu des Causses 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 semisoft; blue-veined cheese, go with Bleu des Causses Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter 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 Bleu des Causses Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Bleu des Causses Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Tomme des Pyrénées Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Bleu des Causses Cheese made of?
Bleu des Causses Cheese is made from cow milk (raw). It's typically aged at least 70 days and not more than 190 days. 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 des Causses Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.