Tomme cheese made from raw milk
A refined taste
Area of origin: production of the milk and the making of the cheese take place exclusively in the Valais, either in a cheese dairy or in the mountain pastures.
Composition: Tomme is a semi hard cheese from the mountains, made from full cream untreated cow’s milk.
Appearance, taste/flavour: The tomme is a wheel 12 to 20 cm in diameter weighing from 600 gr to 1kg. The duration of the maturing time is between 1 to 2 months. With a semi-hard consistency, tomme has vegetal and fruity notes with a milky flavour. This speciality has a refined taste.
To enjoy: On a cheeseboard or as an accompaniment to a brisolée (chestnuts and cheese dish).
Seasonality: year round
Conditions and length of preservation: 1 to 2 weeks in the refrigerator. It is advisable to place the cheese at room temperature half an hour before eating it.