Romano Cheese vs Tomme des Pyrénées Cheese
Romano Cheese is a hard cow, goat, or sheep-milk cheese from Italy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Romano Cheese?
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.
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 Romano Cheese and Tomme des Pyrénées Cheese?
- Milk treatment: Romano Cheese (pasteurized or unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Romano Cheese (hard), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Romano Cheese (natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Taste: Romano Cheese (mild, sharp, tangy), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Romano Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | The U.S. And Canada | French Side Of The Pyrenees |
| Milk Type | Cow's, goat's or 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 or unpasteurized | Heat-treated or raw |
| Texture | Hard | 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 | — | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild, sharp, tangy | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Romano Cheese Taste Like Tomme des Pyrénées Cheese?
Romano Cheese reads as mild, sharp, tangy, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Romano Cheese offers strong, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Romano Cheese shows salty, while Tomme des Pyrénées Cheese leans toward not excessively bitter.
Can You Substitute Romano Cheese for Tomme des Pyrénées Cheese?
In most recipes, Romano Cheese and Tomme des Pyrénées Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Romano Cheese reads as mild, sharp, tangy while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Romano 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 cheese, go with Romano Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Romano Cheese suits recipes that want mild, sharp, tangy 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 Romano Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses.
Is Romano Cheese similar to Tomme des Pyrénées Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Romano Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Romano Cheese taste like Tomme des Pyrénées Cheese?
Romano Cheese reads as mild, sharp, tangy, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Romano Cheese leans strong, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Romano Cheese made of?
Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.
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, Romano Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Romano Cheese is hard, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.