Pecorino Sardo Cheese vs Tomme des Pyrénées Cheese
Pecorino Sardo Cheese is a firm but springy and elastic for dolce, hard and grainy for maturo sheep-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 Pecorino Sardo Cheese?
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.
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 Pecorino Sardo Cheese and Tomme des Pyrénées Cheese?
- Milk type: Pecorino Sardo 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))
- Milk treatment: Pecorino Sardo Cheese (Pasteurized or Thermized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Pecorino Sardo Cheese (Pale yellow to mahogany), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Pecorino Sardo Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia | 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 | Pasteurized or Thermized | Heat-treated or raw |
| Texture | Firm but springy and elastic for Dolce, Hard and grainy for Maturo | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Pale yellow to mahogany | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | 20 to 60 days for Dolce, At least 60 days for Maturo | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Pecorino Sardo Cheese Taste Like Tomme des Pyrénées Cheese?
Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Pecorino Sardo Cheese offers sheep's milk and hay for dolce, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Pecorino Sardo Cheese shows sharpness increases with longer maturation, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo 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 Pecorino Sardo Cheese for Tomme des Pyrénées Cheese?
Pecorino Sardo 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 but springy and elastic for dolce, hard and grainy for maturo bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Pecorino Sardo 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 but springy and elastic for dolce, hard and grainy for maturo cheese, go with Pecorino Sardo Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Pecorino Sardo Cheese suits recipes that want mild and sweet for dolce, more piquant and pronounced in salt for maturo 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 Pecorino Sardo Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Pecorino Sardo Cheese is made from sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Pecorino Sardo Cheese is typically aged 20 to 60 days for dolce, at least 60 days for maturo, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Pecorino Sardo Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Sardo Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Sardo Cheese taste like Tomme des Pyrénées Cheese?
Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Pecorino Sardo Cheese leans sheep's milk and hay for dolce, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Pecorino Sardo Cheese made of?
Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. 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, Pecorino Sardo Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.