Reblochon Cheese vs Tomme des Pyrénées Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
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 Reblochon Cheese and Tomme des Pyrénées Cheese?
- Milk type: Reblochon Cheese (Raw whole 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))
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Reblochon Cheese (3 to 4 months), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Reblochon Cheese (creamy, nutty), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Reblochon Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | French Side Of The Pyrenees |
| Milk Type | Raw whole 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 | Raw | Heat-treated or raw |
| Texture | Ivory-colored, creamy and supple | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Yellow-orange covered with a thin white mold | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | 3 to 4 months | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Creamy, nutty | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Reblochon Cheese Taste Like Tomme des Pyrénées Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Reblochon Cheese at 3 to 4 months 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 Reblochon Cheese for Tomme des Pyrénées Cheese?
Reblochon Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Reblochon 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 ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, 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 Reblochon Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Reblochon Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Tomme des Pyrénées Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. 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, Reblochon Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.