Tête de Moine is a semi-hard cheese, dark yellow in color with a ribbed yellowish-brown rind.
Tête de Moine cheese is not cut, but rather scraped, generally using a chanterelle. The rind breaks into pieces during scraping and the cheese forms into small rosettes.
Tête de Moine comes from the Berner Jura region in Switzerland. This is the French-speaking part of Switzerland. The cheese is made from unpasteurized milk, giving it a delicious rich, creamy flavor.
The Tête de Moine is also called “monk’s head”. This comes from the fact that Tête de Moine has its origins among the monks of Bellelay Abbey in Saicourt, Switzerland. It is said that this cheese has been made there since 1192.
Description:
Tête de Moine is a semi-hard cheese, dark yellow in color with a ribbed yellowish-brown rind.
Tête de Moine cheese is not cut, but rather scraped, generally using a chanterelle. The rind breaks into pieces during scraping and the cheese forms into small rosettes.
Tête de Moine comes from the Berner Jura region in Switzerland. This is the French-speaking part of Switzerland. The cheese is made from unpasteurized milk, giving it a delicious rich, creamy flavor.
The Tête de Moine is also called “monk’s head”. This comes from the fact that Tête de Moine has its origins among the monks of Bellelay Abbey in Saicourt, Switzerland. It is said that this cheese has been made there since 1192.