Queijo do Pico vs Tomme des Pyrénées Cheese
Queijo do Pico is a soft cow-milk cheese from Portugal, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Queijo do Pico?
Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.
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 Queijo do Pico and Tomme des Pyrénées Cheese?
- Milk type: Queijo do Pico (cow'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: Queijo do Pico (unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Queijo do Pico (soft), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Queijo do Pico (natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Queijo do Pico (20 to 30 days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Queijo do Pico (creamy, salty), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Queijo do Pico | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Azores | French Side Of The Pyrenees |
| Milk Type | Cow'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 | Soft | 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 | 20 to 30 days | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Creamy, salty | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Queijo do Pico Taste Like Tomme des Pyrénées Cheese?
Queijo do Pico reads as creamy, salty, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Queijo do Pico offers aromatic, pleasant, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. Aging plays into this as well. Queijo do Pico at 20 to 30 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 Queijo do Pico for Tomme des Pyrénées Cheese?
Queijo do Pico 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. Flavor-wise, Queijo do Pico reads as creamy, salty while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Queijo do Pico 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 Queijo do Pico. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Queijo do Pico suits recipes that want creamy, salty 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 Queijo do Pico the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Queijo do Pico is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Queijo do Pico is typically aged 20 to 30 days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Queijo do Pico similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo do Pico for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo do Pico taste like Tomme des Pyrénées Cheese?
Queijo do Pico reads as creamy, salty, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Queijo do Pico leans aromatic, pleasant, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Queijo do Pico made of?
Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.
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, Queijo do Pico or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo do Pico is soft, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.