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Tomme de Moléson bear garlic

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Very popular as an aperitif, the stuffed Moléson tommes can also be eaten as a meal, accompanied by crusty bread or potatoes in their field dress. Thick and richly filled, they are a guaranteed success on a cheese platter or during a picnic.


*Waste reduction objective - Vacuum packing of products is left to the discretion of the cheese maker

  • Refrigerated transport between 0 and 4 degrees Refrigerated transport between 0 and 4 degrees
  • Free shipping from 75€ in France and from 150€ in Belgium and Spain Free shipping from 75€ in France and from 150€ in Belgium and Spain
  • Delivery in 24h - 48h Delivery in 24h - 48h
  • Competitive price! Competitive price!
  • Recyclable packaging! Recyclable packaging!

In 1926, Odon Grossrieder, a master cheese maker, rented the cheese dairy and the adjoining pigsty from the Villarsel-le-Gibloux dairy company. He buys milk from producers and processes it mainly into Gruyère and Vacherin.


Odon Grossrieder's two sons, Pascal and Gérard, became cheese makers in their own right and acquired the dairies in Villarsiviriaux and Orsonnens. They developed other products, such as yoghurts and tommes. The vacherin cheese was a growing success and production was increased. At the same time, they developed a commercial activity to sell their production.   


The two brothers create the company Moléson SA. This included the cheese-making, trading and pig-fattening activities.


The activities of Moléson SA intensify and develop. The company's premises, i.e. the cheese dairies in Villarsiviriaux and Villarsel-le-Gibloux, were refurbished and extended and cellars were rented.


The Orsonnens maturing cellars are built. This is the first step towards rationalising the company's activities.


During these 5 years, all of the company's activities are brought together in Orsonnens. A new building was constructed, bringing together the cheese dairies of Villarsel-le-Gibloux, Villarsiviriaux, Orsonnens, Estavayer-le-Gibloux and Lentigny. It includes various workshops: cheese making, fresh products, packaging, storage, order preparation, shipping and administration.


During this period, new products were developed: a soft cheese workshop was set up and the production of sheep's milk into yoghurts, pasteurised milk, fresh cheeses and semi-hard cheeses was developed.


Michel and Jean Grossrieder take over the cheese dairy from their uncle and father.

The Fromogroup association is created and brings together all 50 milk producers who deliver to the Fromagerie Moléson SA.


The new management undertakes an improvement of its working tools, particularly in terms of automation and computer processing. A quality manager joins the company and enables it to obtain the AQ Fromarte quality standard for cheeses, which will be abandoned in 2010 in favour of the ISO 22000 quality standard.

In addition, goat's milk is collected from local producers, enabling the creation of new products, notably Tchivra and Chèvre frais.


During these years, the company experienced significant development. The range of products under the "Fromagerie Moléson SA" brand was expanded, with the arrival of Bénichon mustard and many new cheeses. The increase in production volume was accompanied by a 30% increase in staff. The facilities and storage capacities are improved.

Data sheet

120 gr
32 %
All year round
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4.8 /5

Based on 4 customer reviews

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Anonymous customer published the 18/07/2022 following an order made on 09/07/2022


très bon

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Anonymous customer published the 27/06/2022 following an order made on 22/06/2022


Excellent. Je recommande.

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Anonymous customer published the 01/01/2022 following an order made on 18/12/2021



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Anonymous customer published the 23/05/2021 following an order made on 16/05/2021


A reprendre. Cette toute petite tomme fourrée à l'aïl des ours est affinée à la perfection coupée en bouchée pour l'apéritif elle a disparue en un rien de temps .

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