Tete de Moine AOP, +/-850g

The semi-hard cow’s milk cheese is cut in an unusual way. Using a sharp knife a very thin shaving is scraped from the top of the wheel to create a frilly rosette. This is said to develop the flavour and aroma by allowing oxygen to flow over the increased surface area. Tete de Moine is made in the mountainous Jura region of Switzerland where the cattle graze on lush grasses and herbs, giving the cheese a lovely deep sweetness and complex flavour.

Tete de Moine literally translates as ‘monk’s head’. The cheese has a long history dating back to at least the 12^th century when it was produced by monks at the Abbey of Bellalay in Switzerland.