, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Fontina Cheese vs Toma Cheese
Fontina Cheese
Toma Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Toma Cheese, including:
- "What is the difference between Fontina Cheese and Toma Cheese?"
- "Is Fontina Cheese and Toma Cheese the same?"
- "How does Fontina Cheese compare to Toma Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Toma Cheese?"
- "Is Fontina Cheese or Toma Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
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
Fontina Cheese comes from Italy. 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. Fontina Cheese has a PDO (1996). Toma is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Toma Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Toma's texture can be described as "semi-hard".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)".
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet.
Ranking
Fontina is ranked #65 out of 996 types based on community views. Toma is ranked #115 out of 996 types based on community views.
Pairing Comparison
| Fontina | Toma | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Toma pages.
Side-by-Side Comparison Table
| Fontina Cheese | Toma Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Not Specified |
| Texture | Semi-Soft | Semi-hard |
| Taste | Mild, Buttery, Nutty | Not Specified |
| Aroma | Mild to Pungent (earthier in aged versions) | Not Specified |
| Colors | Pale Yellow to Golden | Not Specified |
| Forms | Wheel, Block, Sliced, Shredded | Not Specified |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Not Specified |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semi-hard consistency, Toma might be the better pick.
