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Feta Cheese vs Toma Cheese
Feta Cheese
Toma Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Toma Cheese, including:
- "What is the difference between Feta Cheese and Toma Cheese?"
- "Is Feta Cheese and Toma Cheese the same?"
- "How does Feta Cheese compare to Toma Cheese cheese?"
- "How does the taste of Feta Cheese compare to Toma Cheese?"
- "Is Feta Cheese or Toma Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Toma Cheese Overview
Toma is a generic term used across the Piedmont and Aosta Valley regions of Italy to describe a family of farmhouse cheeses made from cow's milk. These cheeses can vary but typically have a soft to semi-hard texture and a mild, buttery flavor, making them versatile for both table cheese and melting in dishes.
Comparing the Two Cheeses
Country of Origin
Feta Cheese comes from Greece. Toma Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Feta Cheese has a PDO (2002). Toma is not a protected cheese.
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Toma Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Toma's texture can be described as "semi-hard".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer .
Rind and Rennet Type
Feta Cheese's rind is described as none .
Ranking
Feta is ranked #29 out of 996 types based on community views. Toma is ranked #116 out of 996 types based on community views.
Pairing Comparison
| Feta | Toma | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and Toma pages.
Side-by-Side Comparison Table
| Feta Cheese | Toma Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Throughout Greece | Not Specified |
| Certification | PDO (2002) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Pasteurized |
| Moisture Content | High | Not Specified |
| Rind | None | Not Specified |
| Texture | Soft, white, aged in brine | Semi-hard |
| Taste | Sharp to mild | Not Specified |
| Aroma | Nutty, strong | Not Specified |
| Colors | White | Not Specified |
| Forms | Blocks submerged in brine, barrels | Not Specified |
| Age | 2 months to longer | Not Specified |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a semi-hard consistency, Toma might be the better pick.
