Gressoney Toma

Ark of taste
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The Val d’Aosta is usually associated with Fontina cheese. But high up in the area of Gressoney Saint-Jean, many small dairies also produce the Toma di Gressoney in pastures at altitudes of up to 2,200 meters. Made with raw cow milk only in the summer months, this is a classic Alpine toma, slightly smaller but taller than others, and weighing in at around 3-5 kilos. A wonderful, soft cheese, excellent when left to mature for a year.

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Territory

StateItaly
Region

Aosta Valley

Other info

Categories

Milk and milk products