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Tete de Moine

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Country: Switzerland
Region: Parts of Franches Montagnes, Moutier, Porrentruy and Courtelary in the Swiss Jura.
Texture: Semi-Firm
Type of Milk: Cow
Aging Time: 3 to 4 Months
Pasteurized: No

Tete de Moine is a semi-hard, raw, cows milk Swiss mountain cheese. It has a small cylindrical shape that closely resembles the shape of a coffee can. It is the single exception to the rule that all mountain cheeses are large. The cheese literally means "Monk's Head" and its name is derived from the former Monastery of Bellelay in the Swiss Jura.  It is also referred to as "Bellelay", the town where it's now produced.  This cheese is fairly robust in flavor that tastes nutty and beefy with a background of sweetness and saltiness. It is one of the strongest of the Swiss cheeses. It is traditionally eaten using a Girolle, a device similar to a knife that rotates in circles and creates shavings of the cheese in the shape of a rosette. This allows air to come into contact with the cheese, releasing its aromas and enhancing its flavor.

 

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