Blue Cheese vs Tomme des Pyrénées Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-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 Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
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 Blue Cheese and Tomme des Pyrénées Cheese?
- Milk treatment: Blue Cheese (Pasteurized or Raw), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Blue Cheese (Natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Blue Cheese (Typically aged 2-6 months), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Blue Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | French Side Of The Pyrenees |
| Milk Type | Cow, Sheep, Goat | 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 | Pasteurized or Raw | Heat-treated or raw |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Natural | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Typically aged 2-6 months | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Blue Cheese Taste Like Tomme des Pyrénées Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Blue Cheese at typically aged 2-6 months 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 Blue Cheese for Tomme des Pyrénées Cheese?
In most recipes, Blue 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 crumbly, creamy, semi-soft bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Blue 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 crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent 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 Blue Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Blue 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 Blue Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Blue Cheese taste like Tomme des Pyrénées Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.