Pélardon Cheese vs Tomme des Pyrénées Cheese
Pélardon Cheese is a soft goat-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 Pélardon Cheese?
Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.
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 Pélardon Cheese and Tomme des Pyrénées Cheese?
- Milk type: Pélardon Cheese (goat), 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: Pélardon Cheese (soft), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Pélardon Cheese (bloomy, white mold), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
Side-by-Side Comparison
| Pélardon Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Cévennes Range, Languedoc-Roussillon, France | French Side Of The Pyrenees |
| Milk Type | Goat | 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 | — | Heat-treated or raw |
| Texture | Soft | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Bloomy, white mold | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | — | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | — | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Pélardon Cheese Taste Like Tomme des Pyrénées Cheese?
Their flavor profiles are distinct.
Can You Substitute Pélardon Cheese for Tomme des Pyrénées Cheese?
Pélardon 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 bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens.
Which Is Better, Pélardon 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 cheese, go with Pélardon Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit.
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Frequently Asked Questions
Is Pélardon Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Pélardon Cheese is made from goat milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep.
Is Pélardon Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pélardon Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Pélardon Cheese taste like Tomme des Pyrénées Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pélardon Cheese made of?
Pélardon Cheese is made from goat milk. 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, Pélardon Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pélardon Cheese is soft, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.