Toma di Gressoney

Toma di Gressoney

Toma di Gressoney is a well-known table cheese (fresh or aged), and we make it using traditional methods, especially in the valley of the Lys stream. Traditional in the Walser region, this is raw cheese follows a similar production technique to that of a semi-skimmed cheese. Firstly, the raw milk taken in the evening is left to rest for 24 hours and then skimmed using surfacing techniques. The one taken in the morning undergoes a light skimming process after letting it rest for 12 hours. Both mixtures are combined and heated to 35°C. Lastly, we add calf rennet and let the final mixture thicken.

We then proceed with the fine breaking of the curd which, once extracted, is placed in moulds and salted, generally when it is dry.

The Toma di Gressoney has a round shape: the height of the side varies from 5 to 15 centimetres, the diameter of the faces ranges from 15 to 30 centimetres and the total weight from 2 to 5 kilograms. The rind is smooth, slightly greasy, and has a colour that, depending on the seasoning, fades from reddish to grey-brown.

  • TOMA DI GRESSONEY

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  • Toma detail

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The paste is slightly open and light yellow in colour (straw-like). It is fragrant and tasty if consumed after short maturation times (at least 60 days). It becomes excellent over the months, even up to a year, acquiring a taste and olfactory complexity, ultimately improving the texture.


On the other hand, the processing technique adopted for this type of cheese is similar to the one used to make old cheese.

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