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Tomme de Moléson with truffle

€9.50
Tax included

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.

QTY

*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 120€ in Belgium and Spain Free shipping from 75€ in France and from 120€ 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.

1956-1965

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.   

1965

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

1965-1980

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.

1982

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

1991-1996

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.

2000-2006

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.

2006

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.

2007

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.

2008-2014

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

Weight
120gr
Milk
pasteurised cow's milk
TEXTURE
Creamy
ALLERGEN
Milk
GRASSE MATERIAL
32 %
PROVENANCE
Switzerland
SEASON
All year round
INTENSITY
Medium
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5 /5

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Jerome P. published the 17/06/2023 following an order made on 04/06/2023

5/5

très bon produit

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