Maturation: Minimum 4 months
Cheese Type: Cooked, Pressed, semi hard cheese
Certified AOP, Tête de Moine, translated as Monk’s head, is a traditional cheese from the Bellelay Abbeye in Switzerland. The origin of its name has 2 stories: the first one dates back from the French Revolution. The name would have been given by French soldiers who mocked and compared the way of serving the cheese with tonsure, the way of shaving the top of the head of the monks. The second one is based on a tale that relates that the number of cheeses stored in the Abbaye cellar corresponded to the number of monk resident in the monastery.
Buttery, nutty, and vegetal with a nice rustic bouquet typical of the Swiss cheeses, Tête de Moine is usually eaten shaved as a flower which enhance the explosion of flavours in your mouth.
Store in the fridge, wrapped in cheese paper, and consume within a few weeks.
Red wines (Burgundy, Cabernet Sauvignon, Cotes du Jura)
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