Herve Cheese vs Tomme des Pyrénées Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Herve Cheese?
Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.
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 Herve Cheese and Tomme des Pyrénées Cheese?
- Milk type: Herve 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))
- Texture: Herve Cheese (soft, artisan), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Herve Cheese (washed), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Herve Cheese (about 3 months), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Herve Cheese (smooth, spicy), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Herve Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Belgium | — |
| Specific Origin | Herve, Province Of Liège, Belgium | 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 | Raw | Heat-treated or raw |
| Texture | Soft, artisan | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Washed | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | About 3 months | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Smooth, spicy | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Herve Cheese Taste Like Tomme des Pyrénées Cheese?
Herve Cheese reads as smooth, spicy, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Herve Cheese offers pungent, strong, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Herve Cheese shows sweet when young, spicy with age, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Herve Cheese at about 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 Herve Cheese for Tomme des Pyrénées Cheese?
Herve 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, artisan bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Herve Cheese reads as smooth, spicy while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Herve 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, artisan cheese, go with Herve Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy 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 Herve Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Herve Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Herve Cheese is typically aged about 3 months, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Herve Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Herve Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Herve Cheese taste like Tomme des Pyrénées Cheese?
Herve Cheese reads as smooth, spicy, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Herve Cheese leans pungent, strong, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Herve Cheese made of?
Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.
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, Herve Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.