Tete de Moine
Tete de Moine or ‘Monk’s head’ is a cylindrical Swiss alpine cheese from the Jura region which is traditionally scraped into fine rosettes using a girolle cheese curler, rather than cut or sliced, to allow the aromatic, unique flavour to be enjoyed at it’s fullest. The cheese is traditionally aged on spruce planks and is occasionally rind washed during maturation.
Tete de Moine has a very fine consistency and full, nutty and fruity flavour and buttery texture.
This cheese is aged for 3 months and is made with raw cows’ milk and traditional rennet.
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