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Feta Cheese vs Tomme Cheese
Feta Cheese
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Tomme Cheese, including:
- "What is the difference between Feta Cheese and Tomme Cheese?"
- "Is Feta Cheese and Tomme Cheese the same?"
- "How does Feta Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Feta Cheese compare to Tomme Cheese?"
- "Is Feta Cheese or Tomme 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.
Tomme Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Feta Cheese comes from Greece. Tomme Cheese originated from France and Switzerland.
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). Tomme is not a protected cheese.
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
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 . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick and has an aging period of varies .
Rind and Rennet Type
Feta Cheese's rind is described as none . Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Feta is ranked #24 out of 996 types based on community views. Tomme is ranked #118 out of 996 types based on community views.
Pairing Comparison
| Feta | Tomme | |
|---|---|---|
| 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 Tomme pages.
Side-by-Side Comparison Table
| Feta Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Greece | France And Switzerland |
| Specific Origin | Throughout Greece | France, Switzerland, United States |
| Certification | PDO (2002) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized, sometimes raw | Pasteurized or unpasteurized |
| Moisture Content | High | Not Specified |
| Rind | None | Grayish natural |
| Texture | Soft, white, aged in brine | Creamy, pliable |
| Taste | Sharp to mild | Varied |
| Aroma | Nutty, strong | Milky |
| Colors | White | Gray or brownish |
| Forms | Blocks submerged in brine, barrels | Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick |
| Age | 2 months to longer | Varies |
| Rennet Type | Not Specified | Varies |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
