Gorgonzola Cheese vs Tomme des Pyrénées Cheese
Gorgonzola Cheese is a soft to crumbly cow-milk cheese from Italy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Gorgonzola Cheese?
Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.
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 Gorgonzola Cheese and Tomme des Pyrénées Cheese?
- Milk type: Gorgonzola 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: Gorgonzola Cheese (pasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Gorgonzola Cheese (Soft to crumbly), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Gorgonzola Cheese (None), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Gorgonzola 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: Gorgonzola Cheese (Sweet to savory), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Gorgonzola Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Lombardy, Piedmont | 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 | Pasteurized | Heat-treated or raw |
| Texture | Soft to crumbly | 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 | 2 to 3 months | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Sweet to savory | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Gorgonzola Cheese Taste Like Tomme des Pyrénées Cheese?
Gorgonzola Cheese reads as sweet to savory, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Gorgonzola Cheese offers nutty, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Gorgonzola 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 Gorgonzola Cheese for Tomme des Pyrénées Cheese?
Gorgonzola 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 to crumbly bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Gorgonzola Cheese reads as sweet to savory while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Gorgonzola 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 to crumbly cheese, go with Gorgonzola Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Gorgonzola Cheese suits recipes that want sweet to savory 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 Gorgonzola Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Gorgonzola Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Gorgonzola 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 Gorgonzola Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Gorgonzola Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Gorgonzola Cheese taste like Tomme des Pyrénées Cheese?
Gorgonzola Cheese reads as sweet to savory, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Gorgonzola Cheese leans nutty, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Gorgonzola Cheese made of?
Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.
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, Gorgonzola Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Gorgonzola Cheese is soft to crumbly, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.