Tête de Moine AOP
A unique cheese, a unique serving style
Tête de Moine AOP (literally “monk’s head”) is a specialty cheese with a history that dates back 800 years and which originates from the Bellelay Abbey in Switzerland’s Bernese Jura region. A unique-tasting cheese with a unique serving style, Tête de Moine AOP is usually pared into rosettes with a special knife, or cut into small savory chunks.
Tête de Moine AOP is a strong, semi-hard cheese with a robust aroma and texture. Its full flavor is due to natural untreated milk from dairy cattle that have summer grazed on the spicy herbs and grasses of the Jura mountain pastures and winter-fed on fragrant hay from the same rolling meadows.
These cylindrical cheeses are produced in village dairies around the Bellelay area - a designated area of origin that earns this cheese its AOP status. The cheese is matured on pinewood boards for approximately three months, which also adds depth of flavor.
This particular cheese is commonly eaten in wafer-thin rosettes, which are shaved off the cheese with a device called a Girolle or a Pirouette. These delicate parings enable the full flavor of the cheese to develop, height-ening the tasting pleasure. Tête de Moine should be served straight from the fridge to ensure the correct consistency for paring the rosettes.
Cheese connoisseurs give Tête de Moine pride of place on their cheese boards. This gastro-nomic product can be savored as a starter with an aperitif, as a dessert cheese or a gourmet snack.