TÊTE DE MOINE AOP

FOR THE LOVE OF CRAFTSMANSHIP

Monks originally produced this specialty cheese in the 12th century at the monastery of Bellelay, Switzerland. For a time, it was considered so valuable, tenant farmers used it as currency to pay landowners. Today’s cheesemakers create it in one-to-two-pound cylinders exclusively in the mountainous area of Jura.

Tête De Moine AOP

Tête De Moine AOP

  • Aged A Minimum Of 60 Days
  • Raw Cow’s Milk
  • Animal Rennet

Made from fresh, part-skim cow’s milk, this tangy, semi-hard cheese ages on small spruce planks. Connoisseurs prize it for its sharp, aromatic character. Rather than slice this cheese, it is best gently pared with a girolle, a tool that creates decorative rosettes and reveals the sharp, aromatic character.

  • Caesar Salad Garnish
  • Pumpkin Soup Garnish
  • Atop A Blueberry Tart
  • Pinot Grigio
  • Pinot Noir
  • Belgian, Lambic Or Sour Beers