Saint-Nectaire Cheese vs Tomme des Pyrénées Cheese
Saint-Nectaire Cheese is a soft and tender 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 Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
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 Saint-Nectaire Cheese and Tomme des Pyrénées Cheese?
- Milk type: Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers)), 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: Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Saint-Nectaire Cheese (Soft and tender), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Saint-Nectaire Cheese (Washed-rind), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Saint-Nectaire Cheese (At least twenty-eight days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Saint-Nectaire Cheese (Delicate hazelnut), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Saint-Nectaire Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Massif Du Sancy, Auvergne | French Side Of The Pyrenees |
| Milk Type | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) | 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 for fermier, pasteurized for laitier | Heat-treated or raw |
| Texture | Soft and tender | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Washed-rind | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | At least twenty-eight days | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Delicate hazelnut | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Saint-Nectaire Cheese Taste Like Tomme des Pyrénées Cheese?
Saint-Nectaire Cheese reads as delicate hazelnut, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Saint-Nectaire Cheese offers grassy, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Saint-Nectaire Cheese shows nutty, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Saint-Nectaire Cheese at at least twenty-eight 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 Saint-Nectaire Cheese for Tomme des Pyrénées Cheese?
Saint-Nectaire 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 tender bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Saint-Nectaire Cheese reads as delicate hazelnut while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Saint-Nectaire 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 tender cheese, go with Saint-Nectaire Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Saint-Nectaire Cheese suits recipes that want delicate hazelnut 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 Saint-Nectaire Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Saint-Nectaire Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Saint-Nectaire Cheese is typically aged at least twenty-eight days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Saint-Nectaire Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Saint-Nectaire Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Saint-Nectaire Cheese taste like Tomme des Pyrénées Cheese?
Saint-Nectaire Cheese reads as delicate hazelnut, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Saint-Nectaire Cheese leans grassy, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. 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, Saint-Nectaire Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Saint-Nectaire Cheese is soft and tender, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.