Toma di Gressoney is an appreciated table cheese, which is made directly in the alpine pastures of the Lys valley and the centre of the valley using traditional methods.
Every year no more than 1000-1500 medium-sized cheeses (4/5 kg) are produced, which are left to mature on wooden boards in cellars or caves, for a period that varies from two to four months.
It is a semi-fat cheese, for the preparation of which cow’s milk is used, partially skimmed; the skimming is done by affioramento: the milk milked in the evening is left to rest in copper containers until the next morning, allowing the fattest part, the cream, to rise to the surface and be removed with a large wooden spoon. The remaining milk is used to prepare this delicious food with its compact texture and tasty flavor.
