Toma di Gressoney

Toma di Gressoney is one of the rarest and least known cheeses in Italy: produced exclusively in the upper Lys Valley, in a small Valdostan municipality of Walser origin — German-speaking populations who migrated from the Swiss Alps in the 13th century — it is a Slow Food Presidium with an annual production of fewer than 1,500 wheels, making it a genuine rarity even on local markets. Gressoney-La-Trinité and Gressoney-Saint-Jean are communities of Walser culture, where language, customs and cheesemaking traditions come from the Valais Alps of Switzerland: the Walsers brought specific cheesemaking techniques, including partial skimming of the milk by creaming — a technique that reduces fat content but increases protein complexity — and washed-rind ageing that promotes the development of proteolytic surface bacteria. Toma di Gressoney is produced without the use of selected starter cultures and without pasteurised milk: only raw milk, natural rennet and the cheesemakers' hands. Minimum ageing is 60 days, but optimal wheels mature for 18–24 months.

• Temperature: 8–12 °C in a cool cellar; do not refrigerate below 6 °C
• Wrap in cheese paper or damp cloth: the washed rind needs moisture
• Remove at least 45 minutes before tasting
• Use within 4–6 weeks of purchase

In the kitchen: As a pure meditation cheese on a board with mountain honey and Walser rye bread. Melted in alpine fondue with Valdostan white wine. On polenta with alpine butter. Pairing: Petite Arvine from the Aosta Valley — territorially perfect — or structured alpine reds: Fumin, Cornalin, Mayolet.

Toma di Gressoney is recognised as a Traditional Agri-food Product (PAT) of the Aosta Valley and Slow Food Presidium: two recognitions certifying its historical authenticity and productive vulnerability, with fewer than ten active producers and annual production under 1,500 wheels. The Slow Food Presidium guarantees production with raw milk, without selected cultures and following traditional Walser techniques.

Product information

• Allergens: raw cow's milk; possible raw goat's milk ≤ 10%
• Lactose: minimal residue in versions aged over 6 months
• Gluten: absent
• Pregnancy: not recommended — unpasteurised raw milk
• Vegan/vegetarian: not suitable (natural animal rennet)