Roquefort Cheese vs Tomme des Pyrénées Cheese
Roquefort Cheese is a moist, very creamy sheep-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 Roquefort Cheese?
Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.
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 Roquefort Cheese and Tomme des Pyrénées Cheese?
- Milk type: Roquefort Cheese (sheep'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: Roquefort Cheese (unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Roquefort Cheese (Moist, very creamy), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Roquefort Cheese (none), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Roquefort Cheese (Mild to strong), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Roquefort Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Roquefort-Sur-Soulzon, South Of France | French Side Of The Pyrenees |
| Milk Type | 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 | Unpasteurized | Heat-treated or raw |
| Texture | Moist, very creamy | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | None | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Minimum of 90 days, average of 5 months | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild to strong | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Roquefort Cheese Taste Like Tomme des Pyrénées Cheese?
Roquefort Cheese reads as mild to strong, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Roquefort Cheese offers sweet, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Roquefort Cheese shows buttercream smooth to salty and sharp, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 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 Roquefort Cheese for Tomme des Pyrénées Cheese?
Roquefort Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect moist, very creamy bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Roquefort Cheese reads as mild to strong while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Roquefort 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 moist, very creamy cheese, go with Roquefort Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong 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 Roquefort Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Roquefort Cheese is made from sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Roquefort Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roquefort Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Roquefort Cheese taste like Tomme des Pyrénées Cheese?
Roquefort Cheese reads as mild to strong, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Roquefort Cheese leans sweet, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 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, Roquefort Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.