Appreciated at the table, whether fresh or seasoned, the Gressoney Toma cheese is still produced using traditional methods, especially in the Lys river valley.
Typical of the Walser tradition, this is a raw cheese whose production technique is typical of a semi-fat cheese: the evening milk is left to rest for 24 hours and then skimmed. The morning milk undergoes a slight skimming after 12 hours of rest and is then mixed with the previous batch. When the temperature of the mixture reaches 35° C, calf rennet is added and the mixture is left to coagulate.
We then proceed with the breaking of the curd in order that, once extracted, it is placed into molds in a generally dry room.
The Gressoney Toma has rounded form: the heel height varies from 5 to 15 cm, the diameter ranges from 15 to 30 centimeters and the overall weight is 2 to 5 kilograms. The rind is smooth, slightly oily, and has a colour which, depending on age, fades from gray to reddish-brown.
Pasta is slightly pale yellow in colour. Fragrant and tasty if consumed after a short curing (at least 60 days), it becomes excellent with the passage of time, even up to a year, by imbibing complex flavour and aroma and the texture improves as well. On the other hand, the processing technique aPDOted is typical of aged cheese.
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