Maturation: 75 days minimum
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 the way of shaving the top of the skull of the monks to create the tonsure. The second one is based on a tale that relates that the number of cheese stored in the Abbaye cellar corresponded to the number of monk resident in the cloister. The cheese is supple but enough firm to be shaved. 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. Also, longer is the maturation and stronger and flavourful will be the Tête de Moine! Silver Réserve is refined for at least 2.5 months.
Red wines (Burgundy, Cabernet Sauvignon, Cotes du Jura)
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