Red Leicester Cheese vs Tomme des Pyrénées Cheese

Red Leicester Cheese is a hard, similar to cheddar but more moist, crumbly cow-milk cheese from United Kingdom, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.

What Is Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

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 Red Leicester Cheese and Tomme des Pyrénées Cheese?

• Milk type: Red Leicester Cheese (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: Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others)), Tomme des Pyrénées Cheese (Heat-treated or raw)
• Texture: Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
• Rind: Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial)), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
• Aging: Red Leicester Cheese (6 months (traditional), varies for industrial), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
• Taste: Red Leicester Cheese (caramel, sweet), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)

Side-by-Side Comparison

Taste Comparison: Does Red Leicester Cheese Taste Like Tomme des Pyrénées Cheese?

Red Leicester Cheese reads as caramel, sweet, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Red Leicester Cheese offers mild, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Red Leicester Cheese shows mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Red Leicester Cheese at 6 months (traditional), varies for industrial 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 Red Leicester Cheese for Tomme des Pyrénées Cheese?

Red Leicester Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, similar to cheddar but more moist, crumbly bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Red Leicester Cheese reads as caramel, sweet while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.

Which Is Better, Red Leicester 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 hard, similar to cheddar but more moist, crumbly cheese, go with Red Leicester Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Red Leicester Cheese suits recipes that want caramel, sweet notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.

Frequently Asked Questions

Is Red Leicester Cheese the same as Tomme des Pyrénées Cheese?

No, they're distinct cheeses. Red Leicester Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Red Leicester Cheese is typically aged 6 months (traditional), varies for industrial, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Is Red Leicester Cheese similar to Tomme des Pyrénées Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Red Leicester Cheese for Tomme des Pyrénées Cheese?

You can, but expect a shift in richness and milk character.

Does Red Leicester Cheese taste like Tomme des Pyrénées Cheese?

Red Leicester Cheese reads as caramel, sweet, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Red Leicester Cheese leans mild, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.

What is Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

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, Red Leicester Cheese or Tomme des Pyrénées Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.