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.
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Bernard Antony, the only son of a humble farming family from the Sundgau region of Alsace, transitioned from a manual worker to a mobile grocer, and eventually to a renowned cheesemaker and ripener. Guided by cheesemaster Pierre Androuët, he opened his first cheese cellar at the family farm in 1981.
Today, Fromagerie Antony boasts six cheese cellars behind a historic house, where a dedicated team tends to a variety of cheeses. Committed to remaining a family business and preserving the craft of fine raw-milk cheeses, Fromagerie Antony continues to serve local markets while its cheeses gain global recognition.
