Rocamadour Cheese vs Tomme des Pyrénées Cheese
Rocamadour Cheese is a soft and creamy; becomes drier (matured) 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 Rocamadour Cheese?
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC 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 Rocamadour Cheese and Tomme des Pyrénées Cheese?
- Milk type: Rocamadour Cheese (goat'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: Rocamadour Cheese (unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Rocamadour Cheese (White, soft (early); (matured)), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Rocamadour Cheese (Mild; becomes stronger), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Rocamadour Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Communes Of The Causses Du Quercy | French Side Of The Pyrenees |
| Milk Type | Goat'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 and creamy; becomes drier (matured) | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | White, soft (early); (matured) | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Between 6 and 10 days; longer for drier, stronger flavor | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild; becomes stronger | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Rocamadour Cheese Taste Like Tomme des Pyrénées Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor 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 Rocamadour Cheese for Tomme des Pyrénées Cheese?
Rocamadour 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 and creamy; becomes drier (matured) bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Rocamadour 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 and creamy; becomes drier (matured) cheese, go with Rocamadour Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger 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 Rocamadour Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Rocamadour Cheese is made from goat milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Rocamadour Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Rocamadour Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Rocamadour Cheese taste like Tomme des Pyrénées Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. 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, Rocamadour Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.