Tomme des Pyrénées Cheese vs Wagashi Cheese
Tomme des Pyrénées Cheese is a soft, melty, creamy, becomes firmer as it ripens cow, goat, or sheep-milk cheese, while Wagashi Cheese is compact and made from cow milk.
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 Wagashi Cheese?
Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.
What's the Difference Between Tomme des Pyrénées Cheese and Wagashi 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)), Wagashi Cheese (Cow’s milk)
- Milk treatment: Tomme des Pyrénées Cheese (Heat-treated or raw), Wagashi Cheese (Heated)
- Texture: Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens), Wagashi Cheese (Compact)
- Rind: Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses), Wagashi Cheese (red wax coating)
- Aging: Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type), Wagashi Cheese (Fresh or dried)
- Taste: Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas), Wagashi Cheese (mild)
Side-by-Side Comparison
| Tomme des Pyrénées Cheese | Wagashi Cheese | |
|---|---|---|
| Specific Origin | French Side Of The Pyrenees | Sahel Region |
| 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 | Heated |
| Texture | Soft, melty, creamy, becomes firmer as it ripens | Compact |
| Rind | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses | Red wax coating |
| Aging | Minimum ripening period varies from 21 to 90 days depending on weight and milk type | Fresh or dried |
| Taste | Varies from fresh whey aromas to more pronounced aromas | Mild |
Taste Comparison: Does Tomme des Pyrénées Cheese Taste Like Wagashi Cheese?
Tomme des Pyrénées Cheese reads as varies from fresh whey aromas to more pronounced aromas, while Wagashi Cheese brings mild character. More specifically, Tomme des Pyrénées Cheese shows not excessively bitter, while Wagashi Cheese leans toward consumed fried or cooked in sauces, rarely fresh. 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 Wagashi Cheese at fresh or dried.
Can You Substitute Tomme des Pyrénées Cheese for Wagashi Cheese?
Tomme des Pyrénées Cheese can stand in for Wagashi 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 compact. Flavor-wise, Tomme des Pyrénées Cheese reads as varies from fresh whey aromas to more pronounced aromas while Wagashi Cheese brings mild notes.
Which Is Better, Tomme des Pyrénées Cheese or Wagashi 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 compact profile, Wagashi 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 Wagashi Cheese fits dishes calling for mild.
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Frequently Asked Questions
Is Tomme des Pyrénées Cheese the same as Wagashi Cheese?
No, they're distinct cheeses. Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk; Wagashi 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, Wagashi Cheese fresh or dried.
Is Tomme des Pyrénées Cheese similar to Wagashi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Tomme des Pyrénées Cheese for Wagashi Cheese?
You can, but expect a shift in richness and milk character.
Does Tomme des Pyrénées Cheese taste like Wagashi Cheese?
Tomme des Pyrénées Cheese reads as varies from fresh whey aromas to more pronounced aromas, while Wagashi Cheese is mild.
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 Wagashi Cheese made of?
Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.
Which should I choose, Tomme des Pyrénées Cheese or Wagashi 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 Wagashi Cheese is compact.