TÊTE DE MOINE AOP

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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.

Where to Buy
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.

  • Red salad iconCaesar Salad Garnish
  • Red soup iconPumpkin Soup Garnish
  • Red pie iconAtop A Blueberry Tart
  • Red wine glass iconPinot Grigio
  • Red wine glass iconPinot Noir
  • Red beer iconBelgian, Lambic Or Sour Beers
All TÊTE DE MOINE AOP Recipes