A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.
Suitable for Pregnant Women R
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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Made near the Abbey of Bellelay, in the Swiss Alpes, Tête de Moine is a rich, firm cheese, made from sweet, Alpine milk. The milk is collected from less than ten village dairies in the Jura region, to be made into this exceptional cheese. Washed, brushed and matured on spruce boards for at least two and a half months, the cheese develops a meaty, savoury quality which perfectly balances the buttery sweetness of the mountain milk. It is traditionally served in shavings cut by a Girolle (see our Curly Whirly machine). The blade sweeping over the surface of the cheese creates beautiful rosettes, which make fabulous aperitifs, but it also aerates the cheese and softens the paste, bringing out the full, glorious flavour of the cheese. Originally made by the monks of Bellelay in the 12th century, before the recipe was passed to the neighbouring farms, the name Tête de Moine means Monk’s Head. As the Girolle shaves off the top of the cheese, it begins to resemble the characteristic tonsure of a medieval monk.