Cabrales Cheese vs Tomme des Pyrénées Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Cabrales Cheese?
Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.
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 Cabrales Cheese and Tomme des Pyrénées Cheese?
- Milk type: Cabrales 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))
- Milk treatment: Cabrales Cheese (unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Cabrales Cheese (Natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Cabrales Cheese (2 to 3 months), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Cabrales Cheese (Intense, piquant), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Cabrales Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias | 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 | Unpasteurized | Heat-treated or raw |
| Texture | Unctuous, compact, no eyes | 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 | 2 to 3 months | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Intense, piquant | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Cabrales Cheese Taste Like Tomme des Pyrénées Cheese?
Cabrales Cheese reads as intense, piquant, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Cabrales Cheese offers strong, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Cabrales Cheese at 2 to 3 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 Cabrales Cheese for Tomme des Pyrénées Cheese?
Cabrales Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Cabrales Cheese reads as intense, piquant while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Cabrales 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 unctuous, compact, no eyes cheese, go with Cabrales Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant 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 Cabrales Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Cabrales Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Tomme des Pyrénées Cheese?
Cabrales Cheese reads as intense, piquant, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Cabrales Cheese leans strong, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Cabrales Cheese made of?
Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.
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, Cabrales Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.