Tomme des Pyrénées Cheese vs Vacherin Cheese
Tomme des Pyrénées Cheese is a soft, melty, creamy, becomes firmer as it ripens cow, goat, or sheep-milk cheese, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and Switzerland.
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 Is Vacherin Cheese?
Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.
What's the Difference Between Tomme des Pyrénées Cheese and Vacherin Cheese?
- Milk type: 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)), Vacherin Cheese (cow's milk)
- Milk treatment: Tomme des Pyrénées Cheese (Heat-treated or raw), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
- Texture: Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens), Vacherin Cheese (soft, artisan)
- Rind: Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses), Vacherin Cheese (washed)
- Aging: Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
- Taste: Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas), Vacherin Cheese (smooth)
Side-by-Side Comparison
| Tomme des Pyrénées Cheese | Vacherin Cheese | |
|---|---|---|
| Country of Origin | — | France And Switzerland |
| Specific Origin | French Side Of The Pyrenees | Jura |
| Milk Type | 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) | Cow's milk |
| Milk Treatment | Heat-treated or raw | Thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs) |
| Texture | Soft, melty, creamy, becomes firmer as it ripens | Soft, artisan |
| Rind | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses | Washed |
| Aging | Minimum ripening period varies from 21 to 90 days depending on weight and milk type | Vacherin Fribourgeois: 6 to 25 weeks depending on variety |
| Taste | Varies from fresh whey aromas to more pronounced aromas | Smooth |
Taste Comparison: Does Tomme des Pyrénées Cheese Taste Like Vacherin Cheese?
Tomme des Pyrénées Cheese reads as varies from fresh whey aromas to more pronounced aromas, while Vacherin Cheese brings smooth character. On the nose, Tomme des Pyrénées Cheese offers fresh whey to more pronounced aromas, contrasted with Vacherin Cheese's rich. More specifically, Tomme des Pyrénées Cheese shows not excessively bitter, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Tomme des Pyrénées Cheese at minimum ripening period varies from 21 to 90 days depending on weight and milk type develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.
Can You Substitute Tomme des Pyrénées Cheese for Vacherin Cheese?
Tomme des Pyrénées Cheese can stand in for Vacherin Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, melty, creamy, becomes firmer as it ripens bite and body where the recipe calls for soft, artisan. Flavor-wise, Tomme des Pyrénées Cheese reads as varies from fresh whey aromas to more pronounced aromas while Vacherin Cheese brings smooth notes.
Which Is Better, Tomme des Pyrénées Cheese or Vacherin Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, melty, creamy, becomes firmer as it ripens cheese, go with Tomme des Pyrénées Cheese. For a soft, artisan profile, Vacherin Cheese is the better fit. Flavor-wise, Tomme des Pyrénées Cheese suits recipes that want varies from fresh whey aromas to more pronounced aromas notes, while Vacherin Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Tomme des Pyrénées Cheese the same as Vacherin Cheese?
No, they're distinct cheeses. Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk; Vacherin Cheese uses cow. Aging also differs: Tomme des Pyrénées Cheese is typically aged minimum ripening period varies from 21 to 90 days depending on weight and milk type, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.
Is Tomme des Pyrénées Cheese similar to Vacherin Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Tomme des Pyrénées Cheese for Vacherin Cheese?
You can, but expect a shift in richness and milk character.
Does Tomme des Pyrénées Cheese taste like Vacherin Cheese?
Tomme des Pyrénées Cheese reads as varies from fresh whey aromas to more pronounced aromas, while Vacherin Cheese is smooth. Aromas also diverge. Tomme des Pyrénées Cheese leans fresh whey to more pronounced aromas, and Vacherin Cheese is closer to rich.
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.
What is Vacherin Cheese made of?
Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.
Which should I choose, Tomme des Pyrénées Cheese or Vacherin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens, while Vacherin Cheese is soft, artisan.