Idiazabal Cheese vs Tomme des Pyrénées Cheese
Idiazabal Cheese is a firm, slightly elastic sheep-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 Idiazabal Cheese?
Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.
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 Idiazabal Cheese and Tomme des Pyrénées Cheese?
- Milk type: Idiazabal Cheese (Sheep), 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: Idiazabal Cheese (Firm, slightly elastic), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Idiazabal Cheese (Hard, smooth), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Idiazabal Cheese (60 days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Idiazabal Cheese (Intense, slightly piquant), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Idiazabal Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Basque Country, Navarre | French Side Of The Pyrenees |
| Milk Type | Sheep | 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 | Firm, slightly elastic | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Hard, smooth | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | 60 days | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Intense, slightly piquant | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Idiazabal Cheese Taste Like Tomme des Pyrénées Cheese?
Idiazabal Cheese reads as intense, slightly piquant, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Idiazabal Cheese at 60 days 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 Idiazabal Cheese for Tomme des Pyrénées Cheese?
Idiazabal Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, slightly elastic bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Idiazabal 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 firm, slightly elastic cheese, go with Idiazabal Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant 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 Idiazabal Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Idiazabal Cheese is made from sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Idiazabal Cheese is typically aged 60 days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Idiazabal Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Idiazabal Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Idiazabal Cheese taste like Tomme des Pyrénées Cheese?
Idiazabal Cheese reads as intense, slightly piquant, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Idiazabal Cheese made of?
Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. 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, Idiazabal Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.