
Toma di Gressoney is a semi-fat cheese with raw paste, typical of the Walser tradition and still produced today using artisanal methods in the Lys stream valley. Made from raw milk skimmed by natural rising, it features a smooth and slightly greasy rind, with a color ranging from reddish to grey-brown. The paste is straw yellow, slightly eyed. Sweet and fragrant after 60 days of aging, it becomes complex, savory and structured as the months pass, up to one year.