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    Toma di Gressoney DOP 350g


    Regular price €7,50

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    INGREDIENTS: Pasteurized cow's milk, rennet, salt, lactic ferments.
    The product is sold with a tolerance of +/- 10% as it is cut on the moment from the whole shape to ensure the greatest possible freshness.



    The Toma di Gressoney is a cheese typical of the Aosta Valley of small size that is also included in the types of pasture. From partly semi-fat raw milk you get the shapes that can be consumed after maturation.

    The crust is quite tender, smooth in color ranging from pink to orange reddish. The paste is soft, elastic, light straw in color with fairly sparse, fine-medium-sized eyes, regularly distributed.

    Wines: We recommend pairing it with a Dolcetto or nebbiolo.




    The evening raw milk is left to rest for 24 hours and then skimmed by outing. The morning one undergoes a slight skimming after 12 hours of rest and is mixed with the previous one. Then it heats up to 35 °C, adds liquid veal rennet and lets itself clot. The curd is then finally broken, which, once extracted, is placed in wooden bands and salted, generally dry.

    DOP (Denominazione d'Origine Protetta | PDO Protected Designation of Origin).