Merkki: Toma di Gressoney

Cheese in northern Italy is often called "toma".

The Toma di Gressoney is made ​​from raw cow's milk. The cows graze on the pastures or are fed with local hay. It is a very special cheese and it is protected by Slow Food as a niche product.

The milk is allowed to stand after milking. Then the cream is skimmed off.

The milk is then heated in copper or stainless steel tanks and mixed with rennet. When the milk coagulates, the cheese is broken and poured off. Then it is pressed, so that the whey drains.

The Toma di Gressoney is matured on wooden boards in cellars or caves for at least 2 months. The longer it ages, the better it tastes.

Since most of the milk is used in the Aosta Valley for the production of Fontina, now the name of Toma di Gressoney has been protected to ensure that this cheese is still made ​​in the tradition of the Aosta Valley.

The manufacturers have taken up this invitation to the preservation of traditions and continue to produce this tasty cheese in the Lys Valley.