"Tête-de-Moine" Cheese

Cheese enjoyment from the Canton of Jura. The Tête de Moine, literally monk's head, is a cylindrical, semi-hard raw milk cheese with a weight of around 800 grams and a very fine batter that melts easily in the mouth. It is not cut, but turned into fine rosettes with a scraping device such as a girolle or similar device. The surface of the cheese that comes into contact with air is increased by the scraping. On the one hand, this changes the structure of the cheese dough and, on the other hand, enables the full development of the aromatic, tender-melting taste.

Even the monks in Bellelay Monastery in today's Bernese Jura scraped their Tête de Moine with this high knife. According to tradition, the cheese was used as a means of payment for the monks as early as the 12th century.

Highlight of every cheese platter; The natural mountain milk gives the Tête the Moine its incomparable taste. It is produced in less than ten village cheese dairies in its region of origin in accordance with the strict specifications of the AOP specifications and maintained on spruce boards for at least two and a half months. Cheese connoisseurs appreciate the Tête de Moine as the crowning glory of the cheese platter, as an aperitif, for dessert or as a snack. The Tête de Moine rosettes are best formed when the cheese is cold from the fridge.

Nutrition Information (per 100g)

Energy:                  397 kcal
Total fat:                      33 g
- Saturated fat:           17 g
- Trans fat:                  1.3 g
Protein:                        25 g
Carbohydrates:             1 g
- Sugars:                     0.5 g
Sodium:                       1.9 g

Ingredients:
whole milk, salt, bacteria cultures

Allergen information: This product contains milk/lactose

This product is shipped fresh from Switzerland and was never frozen. Keep refrigerated (4 -7°C)