Penamellera Cheese vs Tomme des Pyrénées Cheese
Penamellera Cheese is a semi-hard, artisan cow, goat, and 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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
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 Penamellera Cheese and Tomme des Pyrénées Cheese?
- Milk type: Penamellera Cheese (cow's, goat's and 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: Penamellera Cheese (pasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Penamellera Cheese (semi-hard, artisan), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Penamellera Cheese (natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Penamellera Cheese (10 to 15 days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Penamellera Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias, Spain | French Side Of The Pyrenees |
| Milk Type | Cow's, goat's and 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 | Heat-treated or raw |
| Texture | Semi-hard, artisan | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Natural | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | 10 to 15 days | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Acidic, bitter, herbaceous | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Penamellera Cheese Taste Like Tomme des Pyrénées Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Penamellera Cheese shows somewhat strong, slightly acidic, with faint bitter hints, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Penamellera Cheese at 10 to 15 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 Penamellera Cheese for Tomme des Pyrénées Cheese?
Penamellera Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Penamellera 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 semi-hard, artisan cheese, go with Penamellera Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous 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 Penamellera Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Penamellera Cheese is made from cow, goat, and sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Penamellera Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Penamellera Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Penamellera Cheese taste like Tomme des Pyrénées Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 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, Penamellera Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.