Toma di Gressoney (100g) - Panizzi
Toma is a cheese made from pasteurised cow’s milk.
Appreciated at the table, the Gressoney Toma cheese is still produced using traditional methods. 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. This product comes in vacuum pack.
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Shelf Life & Storage TipsFreshly sliced and sealed in vacuum pack on the dispatch day. Shelf life is 10 days from packing, as per vacuum pack regulation.
- Aosta Valley