Tomme Cheese vs Tomme des Pyrénées Cheese
Tomme Cheese is a creamy, pliable cow, goat, or sheep-milk cheese from France and Switzerland, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Tomme Cheese?
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
What Is Tomme des Pyrénées Cheese?
Tomme des Pyrénées is a semi-hard, uncooked cheese from France. It is made from heat-treated or raw milk, which can be cow's, goat's, or a mix of cow's and ewe's or goat's milk. The cheese has a regular cylindrical shape with a diameter-to-height ratio between 2 and
What's the Difference Between Tomme Cheese and Tomme des Pyrénées Cheese?
- Milk treatment: Tomme Cheese (pasteurized or unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Tomme Cheese (Creamy, pliable), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Tomme Cheese (Grayish natural), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Taste: Tomme Cheese (Varied), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Tomme Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | France And Switzerland | — |
| Specific Origin | France, Switzerland, United States | 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 | Creamy, pliable | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Grayish 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 | Varied | Varies from fresh whey aromas to more pronounced aromas |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Tomme Cheese and Tomme des Pyrénées Cheese
Tomme Cheese
Tomme des Pyrénées Cheese
Taste Comparison: Does Tomme Cheese Taste Like Tomme des Pyrénées Cheese?
Tomme Cheese reads as varied, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Tomme Cheese offers milky, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Tomme Cheese shows no common profile; wide variety depending on milk and aging, while Tomme des Pyrénées Cheese leans toward not excessively bitter.
Can You Substitute Tomme Cheese for Tomme des Pyrénées Cheese?
In most recipes, Tomme 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 creamy, pliable bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Tomme Cheese reads as varied while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Tomme 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 creamy, pliable cheese, go with Tomme Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Tomme Cheese suits recipes that want varied notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.
Frequently Asked Questions
Is Tomme Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses.
Is Tomme 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 Tomme Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Tomme Cheese taste like Tomme des Pyrénées Cheese?
Tomme Cheese reads as varied, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Tomme Cheese leans milky, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Tomme Cheese made of?
Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.
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, Tomme Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Tomme Cheese is creamy, pliable, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.
See full profiles: Tomme Cheese and Tomme des Pyrénées Cheese.