Monte Enebro Cheese vs Tomme des Pyrénées Cheese
Monte Enebro Cheese is a smooth, dense goat-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 Monte Enebro Cheese?
Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.
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 Monte Enebro Cheese and Tomme des Pyrénées Cheese?
- Milk type: Monte Enebro Cheese (goat'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: Monte Enebro Cheese (unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Monte Enebro Cheese (Smooth, dense), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Monte Enebro Cheese (Charcoal-colored), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Monte Enebro Cheese (Bold, goaty, tang, pleasing spice), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Monte Enebro Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Avila, Southwest Of Madrid | French Side Of The Pyrenees |
| Milk Type | Goat'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 | Smooth, dense | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Charcoal-colored | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Matured for 30 days after spraying with Penicillium roqueforti | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Bold, goaty, tang, pleasing spice | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Monte Enebro Cheese Taste Like Tomme des Pyrénées Cheese?
Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Monte Enebro Cheese offers bold, goaty, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Monte Enebro Cheese shows bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti 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 Monte Enebro Cheese for Tomme des Pyrénées Cheese?
Monte Enebro Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Monte Enebro 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 smooth, dense cheese, go with Monte Enebro Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Monte Enebro Cheese suits recipes that want bold, goaty, tang, pleasing spice 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 Monte Enebro Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Monte Enebro Cheese is made from goat milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Monte Enebro Cheese is typically aged matured for 30 days after spraying with penicillium roqueforti, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Monte Enebro Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Monte Enebro Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Monte Enebro Cheese taste like Tomme des Pyrénées Cheese?
Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Monte Enebro Cheese leans bold, goaty, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Monte Enebro Cheese made of?
Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. 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, Monte Enebro Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Monte Enebro Cheese is smooth, dense, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.