Toma cheese is a smooth, semi-soft cheese with a buttery flavor and a mild, slightly tangy finish.
Originating from Italy and gaining popularity in the U.S., it’s known for its exceptional meltability, making it perfect for grilled cheese, pasta, fondue, and cheese boards.
Whether eaten fresh or melted, Toma adds a rich, creamy texture to any dish.
But if you can’t find Toma cheese, you’ll need a substitute that matches its mild, buttery nature while maintaining a smooth melt. Some alternatives focus on Toma’s creamy richness, while others offer a slightly nutty or aged twist to elevate your dish.
We’ve tested different cheeses in melting, baking, and slicing applications to find the best replacements for Toma cheese. Whether you need a mild, creamy cheese, a firmer alternative, or even a tangier option, these seven substitutes will keep your dish flavorful and balanced.
7 Substitutes for Toma Cheese
Each substitute brings something unique. Some replicate Toma’s buttery texture, while others provide a more complex flavor that still works in most recipes.
1. Havarti – The Best Match for Creamy Meltability
Havarti is one of the best substitutes for Toma cheese, offering a mild, buttery flavor and a smooth, semi-soft texture that melts beautifully.
This Danish cheese has a high moisture content, making it ideal for grilled cheese, pasta bakes, and cheese sauces. While it’s slightly milder than Toma, it provides a similarly creamy mouthfeel, ensuring the right consistency in any dish.
Best for: Mac and cheese, baked pasta, grilled cheese, and cheese platters.
How to use: Replace Toma with Havarti in equal amounts. If you want more depth, mix it with a sharper cheese like Fontina.
For more creamy cheese alternatives, check out these Havarti cheese substitutes.
2. Fontina – A Smooth-Melting, Nutty Alternative
Fontina is an excellent substitute for Toma cheese, particularly if you want a semi-soft cheese with a richer, slightly nutty taste.
It melts beautifully and has a buttery consistency, making it perfect for cheese sauces, pasta dishes, and grilled sandwiches. Compared to Toma, Fontina brings a slightly earthier depth, which enhances savory recipes.
Best for: Fondue, risottos, grilled sandwiches, and baked dishes.
How to use: Swap Toma for Fontina in equal portions. If Fontina’s taste is too strong, blend it with Havarti for a milder balance.
For more melt-friendly options, check out these helpful Fontina cheese substitutes.
3. Gouda – A Buttery and Slightly Sweet Alternative
Young Gouda is a great substitute for Toma cheese if you need a semi-soft cheese that melts well while maintaining a mild, creamy flavor.
It has a smooth, elastic consistency and a gentle sweetness, making it perfect for grilled cheese, cheese boards, and pasta bakes. While Gouda is slightly firmer than Toma, it still provides a similar richness when melted.
Best for: Pasta dishes, grilled cheese, and cheese boards.
How to use: Replace Toma with Gouda in equal amounts. If using aged Gouda, expect a firmer texture and a more caramelized taste.
For more Gouda alternatives, check out these Gouda cheese substitutes.
4. Monterey Jack – A Mild and Melty Substitute
Monterey Jack is one of the best options if you need a cheese that melts like Toma but with a more neutral taste.
It has a soft, buttery texture that becomes silky when melted, making it ideal for cheese sauces, pasta, and sandwiches. While it lacks Toma’s slight tang, its mildness makes it an easy replacement in almost any recipe.
Best for: Quesadillas, pasta bakes, mac and cheese, and cheese dips.
How to use: Swap Toma for Monterey Jack in equal portions. If you want more depth, blend it with Fontina or Gruyère.
For more creamy cheese options, check out these Monterey Jack cheese substitutes.
5. Reblochon – A Richer, More Aromatic Alternative
If you want a slightly funkier alternative to Toma, Reblochon is an excellent choice.
It has a soft, creamy texture with a mild, nutty taste and a hint of washed-rind earthiness, making it perfect for melting over potatoes or adding richness to pasta dishes.
Reblochon is stronger than Toma but provides a similar creamy consistency when melted. If you want a substitute with more character, this is a great pick.
Best for: Baked dishes, grilled cheese, and sauces.
How to use: Use Reblochon in equal portions as a Toma substitute. If it’s too strong, blend it with Havarti or Monterey Jack.
For more soft-ripened cheese options, check out these Reblochon cheese substitutes.
6. Saint-Nectaire – A French Cheese with a Buttery Finish
Saint-Nectaire is a lesser-known but excellent alternative to Toma, offering a creamy, semi-soft texture with a rich, slightly tangy taste.
It melts beautifully and provides a mild yet flavorful bite, making it perfect for grilled cheese, cheese platters, and baked pasta. If you need a cheese that melts like Toma but adds a touch more complexity, Saint-Nectaire is a great choice.
Best for: Cheese boards, pasta dishes, and sandwiches.
How to use: Replace Toma with Saint-Nectaire in equal portions. If it’s too tangy, blend it with a milder cheese like Havarti.
7. Crescenza – A Soft, Spreadable Italian Alternative
Crescenza, also known as Stracchino, is an ultra-creamy, mild Italian cheese that makes a fantastic Toma substitute in spreads and melting applications.
It’s even softer than Toma, making it ideal for pizzas, focaccia, and melted cheese dishes. While it doesn’t have Toma’s slight tang, its fresh, milky sweetness is perfect for mild cheese lovers.
Best for: Cheese dips, melted dishes, and spreads.
How to use: Swap Toma with Crescenza in equal portions. If you need more structure, blend it with Fontina.
Frequently Asked Questions
Havarti is the best substitute for Toma cheese because of its similar mild, buttery flavor and smooth, semi-soft texture. It melts beautifully, making it an ideal replacement in grilled cheese, pasta, and baked dishes.
Yes, Fontina is an excellent substitute for Toma, especially in melted dishes. It has a semi-soft texture, a nutty richness, and a smooth consistency when melted, making it great for pasta bakes, fondue, and grilled cheese.
Gouda is a fantastic alternative for Toma on a cheese board. Its creamy, slightly sweet flavor and smooth texture make it a perfect pairing with crackers, fruits, and nuts.
Yes, Monterey Jack is a great substitute for Toma in cooking. It has a mild, creamy flavor and a smooth melt, making it ideal for pasta dishes, quesadillas, and cheese dips.
Reblochon is a great alternative to Toma if you’re looking for a creamy, smooth-melting cheese. It has a mild, nutty taste and a rich texture that works well in baked and melted dishes.
Yes, Saint-Nectaire is an excellent alternative to Toma if you’re looking for a buttery, semi-soft cheese with a slightly tangy finish. It melts beautifully and works well in pasta, sandwiches, and baked dishes.
