This world-renowned AOC Swiss cheese has been made for more than 800 years, since it was first created by Swiss monks at the Abbey de Bellelay in the Jura Mountains, near the French-Swiss border. From there the recipe for this Alpine-style beauty was shared with local farmers before being passed down through the generations. Made with milk from cows that graze on local pastures in the spring, summer, and fall and are fed hay during the winter, Tete de Moine (“monk head”) has a sticky orange rind that’s been washed in brine. Tete de Moine is most famous for the way it’s traditionally served: By gently shaving the top with a device called a Girolle, the resulting beautiful rosettes of cheese accentuate its aroma and melt in your mouth.
Creamy, slightly fudgy, and semi-hard with a strong, sweet, nutty, slightly fruity flavor and a long, complex finish, it pairs beautifully with speck, cornichons, grainy mustard, dried fruits, or shaved over warm potatoes.
- Pairings: Swiss Chasselas, Riesling. Gewurztraminer, Pinot Noir, Gamay, Belgian Ale
Ingredients: Fresh mountain cow's milk, starter cultures, rennet, salt
Nutritional information coming soon
Nutritional information coming soon