Feta Cheese vs Tomme des Pyrénées Cheese
Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep milk.
What Is Feta Cheese?
Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.
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 Feta Cheese and Tomme des Pyrénées Cheese?
- Milk type: Feta Cheese (goat's and 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: Feta Cheese (Pasteurized, sometimes raw), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Feta Cheese (Soft, white, aged in brine), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Feta Cheese (None), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Feta Cheese (2 months to longer), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Feta Cheese (Sharp to mild), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Feta Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Mainland Greece And Lesbos Prefecture | French Side Of The Pyrenees |
| Milk Type | Goat's and 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, sometimes raw | Heat-treated or raw |
| Texture | Soft, white, aged in brine | 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 | 2 months to longer | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Sharp to mild | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Feta Cheese Taste Like Tomme des Pyrénées Cheese?
Feta Cheese reads as sharp to mild, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Feta Cheese shows sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer., while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Feta Cheese at 2 months to longer 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 Feta Cheese for Tomme des Pyrénées Cheese?
Feta Cheese can stand in for Tomme des Pyrénées Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Feta Cheese reads as sharp to mild while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Feta 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 soft, white, aged in brine cheese, go with Feta Cheese. For a soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Feta Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Feta Cheese is made from goat and sheep milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Feta Cheese is typically aged 2 months to longer, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Feta Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Feta Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Feta Cheese taste like Tomme des Pyrénées Cheese?
Feta Cheese reads as sharp to mild, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.
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, Feta Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.