Ossau-Iraty Cheese vs Tomme des Pyrénées Cheese
Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-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 Ossau-Iraty Cheese?
Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.
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 Ossau-Iraty Cheese and Tomme des Pyrénées Cheese?
- Milk type: Ossau-Iraty Cheese (sheep'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: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Ossau-Iraty Cheese (Natural, smooth, orange to gray), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Ossau-Iraty Cheese (Minimum 80-120 days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Ossau-Iraty Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Béarn And Basque Country (Pyrénées-Atlantiques), And Three Communes In Hautes Pyrénées | French Side Of The Pyrenees |
| Milk Type | Sheep'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 | Homogeneous, uncooked, pressed | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Natural, smooth, orange to gray | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Minimum 80-120 days | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Fruity, herbaceous, nutty | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Ossau-Iraty Cheese Taste Like Tomme des Pyrénées Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Ossau-Iraty Cheese offers rich, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. Aging plays into this as well. Ossau-Iraty Cheese at minimum 80-120 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 Ossau-Iraty Cheese for Tomme des Pyrénées Cheese?
Ossau-Iraty Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, uncooked, pressed bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Ossau-Iraty 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 homogeneous, uncooked, pressed cheese, go with Ossau-Iraty Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty 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 Ossau-Iraty Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Ossau-Iraty Cheese is made from sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Ossau-Iraty Cheese is typically aged minimum 80-120 days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Ossau-Iraty Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ossau-Iraty Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Ossau-Iraty Cheese taste like Tomme des Pyrénées Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Ossau-Iraty Cheese leans rich, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Ossau-Iraty Cheese made of?
Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. 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, Ossau-Iraty Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.