TÊTE DE MOINE AOP

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.

Serving Size 1 oz (28g), Servings Per Container: Varied, Calories 110, Total Fat 9g (12% DV), Sat. Fat 6g (28% DV), Trans Fat 0g, Cholest. 30mg (9% DV), Sodium 260mg (11% DV), Total Carb. 1g (1% DV), Fiber 0g (0% DV), Sugar 0g (Includes 0g Added Sugars, 0% DV), Protein 7g, Vitamin D 0.3mcg (2% DV), Calcium 200mg (15% DV), Iron 0mg (0% DV), Potassium 20mg (0% DV). * % DV = % Daily Value. CONTAINS MILK. KEEP REFRIGERATED.
  • 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
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All TÊTE DE MOINE AOP Recipes

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