Swiss Cheese Tete de Moine, or Monk's Head. Produced with raw cow's milk it has a very aromatic and smooth flavor. Consumed with use of the Girolle allows all the quality and intricacy of this cheese to be enjoyed in its proper small flower form.
This cheese is available in units or halves of approximately 900 g or 450 g.
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|Weight||700 grs aprox|
|Mature period||2 a 3 meses|
|Kind of milk||Raw|
Tete de Moine, literally Monk's Head, has a history over 800 years old. A cheese that was produced ancestrally by the Balleday Monastery monks in the Jura Valley as a form of payment. The name "Monk's Head" refers to the similarity to the crown of the monk's head once the cheese is cut.
This cheese is produced by 9 small Swiss cheese producers as an artisan cheese. It's recognition is due in part by the manner of cutting and consuming it. It is cut using La Girolle, a cutting block in which the cheese is placed on a skewer in its center, and as it goes around in circles the blade creates fine flowers of cheese. For the correct cutting form, the cheese needs to be slightly cold, it is advised to keep it chilled in the fridge during consumption.
The cut rind is purple and firm, and the interior of the cheese is yellow. Of a very pleasant flavor, Tete de Moine is an essential must try Swiss Cheese for every cheese lover.