From the cheese board…
Name: Toma di GressoneyFrom: The region of Vallée d’Aosta in the Italian AlpsMade By: Fromagerie Vallée de Gressony Milk: Raw cow’s milkCurdling type: rennetSize/ weigh: Round tomme about 5# in weightRind: Aged in high humidity on oak boards to develop a wet rind, then finished at lower humidityInterior: semi firm, pale ivory colorAged: 4-6 months […]
From the cheese board… Read More »
Name: Toma di GressoneyFrom: The region of Vallée d’Aosta in the Italian AlpsMade By: Fromagerie Vallée de Gressony Milk: Raw cow’s milkCurdling type: rennetSize/ weigh: Round tomme about 5# in weightRind: Aged in high humidity on oak boards to develop a wet rind, then finished at lower humidityInterior: semi firm, pale ivory colorAged: 4-6 months