Tomme de Grisons

A rarity produced in Eastern Switzerland.

Discovered thanks to a Swiss colleague, Hansueli Preisig, this tomme is produced in the heart of the canton of the same name, in the Val Müstair, according to organic farming standards.

Matured on site for between 6 and 9 months, it earns its Grand Cru status, then spends a few more months in our cellars to further enhance its character.

The initial creaminess gradually fades, and the cheese gains in temperament with a more pronounced saltiness, while the paste crystallizes and becomes more brittle.