Feta Cheese vs Tomme Cheese

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

What's the Difference Between Feta Cheese and Tomme Cheese?

• Origin: Feta Cheese (Greece), Tomme Cheese (France and Switzerland)
• Milk type: Feta Cheese (goat's and sheep's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Feta Cheese (Soft, white, aged in brine), Tomme Cheese (Creamy, pliable)
• Rind: Feta Cheese (None), Tomme Cheese (Grayish natural)
• Taste: Feta Cheese (Sharp to mild), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Feta Cheese Taste Like Tomme Cheese?

Feta Cheese reads as sharp to mild, while Tomme Cheese brings varied character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Tomme Cheese's milky. 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 Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Feta Cheese for Tomme Cheese?

Feta Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Feta Cheese reads as sharp to mild while Tomme Cheese brings varied notes.

Which Is Better, Feta Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Feta Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Tomme Cheese comes from France and Switzerland. Feta Cheese is made from goat and sheep milk; Tomme Cheese uses cow, goat, or sheep.

Is Feta Cheese similar to Tomme Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Feta Cheese for Tomme Cheese?

You can, but expect a shift in richness and milk character.

Does Feta Cheese taste like Tomme Cheese?

Feta Cheese reads as sharp to mild, while Tomme Cheese is varied. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Tomme Cheese is closer to milky.

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 Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Feta Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Tomme Cheese is creamy, pliable.