Brocciu Cheese vs Tomme des Pyrénées Cheese
Brocciu Cheese is a soft, creamy 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 Brocciu Cheese?
Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less lactose than Italian ricotta, which it often replaces.
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 Brocciu Cheese and Tomme des Pyrénées Cheese?
- Milk type: Brocciu Cheese (goat's or sheep'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))
- Milk treatment: Brocciu Cheese (pasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Brocciu Cheese (Soft, creamy), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Brocciu Cheese (None), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Brocciu Cheese (Fresh or matured), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Brocciu Cheese (Meltingly creamy, saltier when matured), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Brocciu Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Corsica | French Side Of The Pyrenees |
| Milk Type | Goat's or sheep'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 | Pasteurized | Heat-treated or raw |
| Texture | Soft, creamy | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | None | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Fresh or matured | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Meltingly creamy, saltier when matured | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Brocciu Cheese Taste Like Tomme des Pyrénées Cheese?
Brocciu Cheese reads as meltingly creamy, saltier when matured, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Brocciu Cheese offers delicious, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Brocciu Cheese shows creamy, delicious aroma; becomes saltier and more intense when matured, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Brocciu Cheese at fresh or matured 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 Brocciu Cheese for Tomme des Pyrénées Cheese?
Brocciu Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Brocciu Cheese reads as meltingly creamy, saltier when matured while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Brocciu 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 soft, creamy cheese, go with Brocciu Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Brocciu Cheese suits recipes that want meltingly creamy, saltier when matured 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 Brocciu Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Brocciu Cheese is made from goat or sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Brocciu Cheese is typically aged fresh or matured, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Brocciu Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brocciu Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Brocciu Cheese taste like Tomme des Pyrénées Cheese?
Brocciu Cheese reads as meltingly creamy, saltier when matured, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Brocciu Cheese leans delicious, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Brocciu Cheese made of?
Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. 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, Brocciu Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brocciu Cheese is soft, creamy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.