Gressoney Toma

Ark of taste
Back to the archive >

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.

Back to the archive >



Aosta Valley

Other info


Milk and milk products