Tete de Moine cheese is being made for eight centuries. It is believed that the monks staying at Moutier the mountainous zone of the Bernese Jura in Canton of Bern manufactured this cheese. And hence the cheese takes the name 'Tete de Moine' meaning 'Monk's Head'.
On the mountain pastures of the Swiss Jura, from spring to autumn, the cows enjoy aromatic grasses and herbs, with fragrant hay in winter. It's in this region, in the monastery of Bellelay, that this cheese was created 800 years ago. These traditional local flavours and practices give the Tête de Moine its unmistakeable character. The cheese is made from cow's milk and half-cooked or half-hard pressed paste. The cheese develops its scented flavours effectively only when it is scrapped. So, to enjoy the best taste, a tool called 'Girolle' was invented in 1982. A scraper attached to the central axis of the apparatus makes scrapping the cheese easier! Only cheese that passes the strict quality tests may bear the name Tête de Moine, Fromage de Bellelay.
Tete de Moine proves to be the best companion of Crisp White Wines such as Pinot Grigio.
Price per kg.: $79.90
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