Tête de Moine DOP, literally "monk's head," is a Swiss semi-hard cheese distinguished by its cylindrical shape and its unusual and fascinating method of consumption. The wheels, which weigh on average 800 grams, hide a delicious paste that melts gently on the palate, offering a unique sensory experience. The peculiarity of Tête de Moine DOP lies in the fact that it is not cut but scraped into rosettes using special tools, the girolle or the pirouette. This way of serving it, besides being spectacular, increases the surface of the cheese exposed to air, allowing it to release its complex aromas to the fullest. The origins of Tête de Moine DOP date back to the Middle Ages, within the walls of the Bellelay Abbey, located in today's Bernese Jura. It is said that the monks of the abbey were already scraping the cheese wheels with a horizontally placed knife, obtaining thin curls used as a means of exchange as early as the 12th century. The production of Tête de Moine DOP is regulated by a strict specification that protects its quality and unique characteristics. The milk used comes exclusively from cows fed with fresh forage and high-quality hay, ensuring a genuine and flavorful product. The aging takes place in cool and humid cellars, with a minimum duration of 75 days for the Classic version up to 12 months for special reserves. During this period, the cheese is regularly washed and turned to promote the development of the characteristic molds that distinguish its rind. The traditional way to enjoy Tête de Moine DOP is to shave it into rosettes with a girolle or a pirouette. These special slicers allow obtaining thin curls of cheese that, besides being aesthetically pleasing, increase the surface area in contact with the air, enhancing the flavors and aromas of the product. The rosettes can be enjoyed alone as an appetizer or starter, or accompanied by fresh bread, crunchy vegetables, or dried fruit. The cheese also pairs perfectly with dry white wines or sparkling wines. Tête de Moine AOP is a cutting cheese, presented in cylindrical wheels of about 800 g, with an oily rind. The production specification is strict and requires genuine mountain milk, obtained without silage forage, and careful processing in small artisanal dairies. The wheels are aged on red fir boards to develop their characteristic aroma. Only those that pass the strict quality tests can bear the designation Tête de Moine AOP, Fromage de Bellelay.
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Tête de Moine DOP, literally "monk's head," is a Swiss semi-hard cheese distinguished by its cylindrical shape and its unusual and fascinating method of consumption. The wheels, which weigh on average 800 grams, hide a delicious paste that melts gently on the palate, offering a unique sensory experience. The peculiarity of Tête de Moine DOP lies in the fact that it is not cut but scraped into rosettes using special tools, the girolle or the pirouette. This way of serving it, besides being spectacular, increases the surface of the cheese exposed to air, allowing it to release its complex aromas to the fullest. The origins of Tête de Moine DOP date back to the Middle Ages, within the walls of the Bellelay Abbey, located in today's Bernese Jura. It is said that the monks of the abbey were already scraping the cheese wheels with a horizontally placed knife, obtaining thin curls used as a means of exchange as early as the 12th century. The production of Tête de Moine DOP is regulated by a strict specification that protects its quality and unique characteristics. The milk used comes exclusively from cows fed with fresh forage and high-quality hay, ensuring a genuine and flavorful product. The aging takes place in cool and humid cellars, with a minimum duration of 75 days for the Classic version up to 12 months for special reserves. During this period, the cheese is regularly washed and turned to promote the development of the characteristic molds that distinguish its rind. The traditional way to enjoy Tête de Moine DOP is to shave it into rosettes with a girolle or a pirouette. These special slicers allow obtaining thin curls of cheese that, besides being aesthetically pleasing, increase the surface area in contact with the air, enhancing the flavors and aromas of the product. The rosettes can be enjoyed alone as an appetizer or starter, or accompanied by fresh bread, crunchy vegetables, or dried fruit. The cheese also pairs perfectly with dry white wines or sparkling wines. Tête de Moine AOP is a cutting cheese, presented in cylindrical wheels of about 800 g, with an oily rind. The production specification is strict and requires genuine mountain milk, obtained without silage forage, and careful processing in small artisanal dairies. The wheels are aged on red fir boards to develop their characteristic aroma. Only those that pass the strict quality tests can bear the designation Tête de Moine AOP, Fromage de Bellelay.
| Energy (kcal) | 415 |
| Fat (g) | 35 |
| Protein (g) | 25 |
