This striking cheese, Tomme aux Fleurs (Tomme with Flowers), also called Spring tomme, or Alp Blossom is made with raw cow's milk from the Pinzaguer and Simmental cattle that graze fully on grass and hay in the alpine meadows.
Matured for about 3 months, the cheese is later coated with an assorted of edible flower petals: blueberry, marigold, safflower, strawberry, rose and more, giving it a mix of floral colours. Each producer has their own unique mix of flowers. The cheese has a dense, creamy flavour with hints of floral notes.