Toma Walser, from the Piedmont region of Italy, is named for the Walser’s, a germanic people who came to Italy (and Switzerland and France as well) in the 12th century. Named for the Wallis (Valais), the uppermost Rhône River valley in Germany, they have a distinct dialect and brought elements of their culture and cuisine which are still visible today.
With a gray, stone-under-snow rind and a lightly eyed, soft and creamy ivory paste, this is a mild, milky, grassy cheese with a little bit of pungency and tang that lingers on the tongue. Murray’s continues to age it in their own caves after arrival, which deepens the flavor and complexity.
Purchased at Murray’s Cheese.
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