Chèvre (Goat Cheese) vs Tomme des Pyrénées Cheese
Chèvre (Goat Cheese) is a soft goat-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 Chèvre (Goat Cheese)?
Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.
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 Chèvre (Goat Cheese) and Tomme des Pyrénées Cheese?
- Milk type: Chèvre (Goat Cheese) (Goat), 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: Chèvre (Goat Cheese) (pasteurized or unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Chèvre (Goat Cheese) (soft), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Chèvre (Goat Cheese) (light colored), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Chèvre (Goat Cheese) (not aged for long), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Chèvre (Goat Cheese) (tangy), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Chèvre (Goat Cheese) | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | France, Especially The Loire Valley And Poitou | French Side Of The Pyrenees |
| Milk Type | 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 unpasteurized | Heat-treated or raw |
| Texture | Soft | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Light colored | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Not aged for long | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Tangy | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Chèvre (Goat Cheese) Taste Like Tomme des Pyrénées Cheese?
Chèvre (Goat Cheese) reads as tangy, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Chèvre (Goat Cheese) offers goaty, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Chèvre (Goat Cheese) shows mild, creamy, sometimes fruity, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Chèvre (Goat Cheese) at not aged for long 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 Chèvre (Goat Cheese) for Tomme des Pyrénées Cheese?
Chèvre (Goat 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 bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Chèvre (Goat Cheese) reads as tangy while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Chèvre (Goat 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 cheese, go with Chèvre (Goat Cheese). For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Chèvre (Goat Cheese) suits recipes that want tangy 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 Chèvre (Goat Cheese) the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Chèvre (Goat Cheese) is made from goat milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Chèvre (Goat Cheese) is typically aged not aged for long, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Chèvre (Goat Cheese) similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chèvre (Goat Cheese) for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Chèvre (Goat Cheese) taste like Tomme des Pyrénées Cheese?
Chèvre (Goat Cheese) reads as tangy, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Chèvre (Goat Cheese) leans goaty, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Chèvre (Goat Cheese) made of?
Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. 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, Chèvre (Goat Cheese) or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chèvre (Goat Cheese) is soft, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.