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The Toma of Gressoney cheese is produced directly in the pastures at the foot of Monte Rosa Mountain during the summer and in winter is produced in dairies. It 'a semi-fat cow's milk cheese. The cheeses are generally matured for 3-4 months, but it is a cheese that is also suitable for long aging. It has good scents of moss and mashrooms, in the mouth has hints of pepper and vanilla and a light at the bottom tip and a pleasant bitterness.Ingredients: the Toma of Gressoney cheese, fresh cream, water, butter, egg yolks, corn starch. Melting Salt: sodium citrate. Preservative: sorbic acid.