Tete de Moine AOC
Tete de Moine is a small semi hard cheese from the Jura region of the Swiss Alps. The cheese has a clean, aromatic, fruity flavour, with a condensed nutty texture & slight sweet toffee finish. It is ivory in colour, with a slightly softer texture than traditional Gruyère.
Traditionally this small drum of cheese is served with the cheese being carefully scraped with a knife to produce thin shavings, this is said to help develop scented flavours by allowing oxygen to reach more surface. It can also be placed on a “Girolle” to make wafer thin cheese curls/rosettes. The monks of Bellelay Abbey created this small Gruyere style cheese. The name Téte de Moine was allegedly coined by the French during the 1790’s and relates to a shaved monk’s head. The cheese has a condensed nutty texture & slightly sweet toffee finish.
A little history about Tete de Moine
The Tête de Moine is said to have been produced more than eight centuries ago by the monks of the abbey of Bellelay, located the mountainous zone of Bernese Jura, the French-speaking area of Canton Bern.
Records dating back to 1292 show that the cheese was used to pay royalties of the stockbreeders to the farmers owners, to regulate litigations, being offered as gifts to prince-bishops of Basel and even as currency.
Tête de Moine translates to “Monk’s Head”.
Goes well with:
Dry white wines, farmhouse ales or ciders
Select from the drop down box below.
- Cheese Type: Hard
- Country: Switzerland
- Milk Type: Cow
- Pasteurisation: Unpasteurised
- Rennet Type: Animal Based
- Classification: Artisan