description Tête de Moine AOP Overview
Tete de Moine AOP is a Swiss semi-hard cheese made from raw cow's milk in the Jura region, with historical roots associated with Bellelay Abbey. Its name means "monk's head," and the cheese is traditionally served by scraping its cylindrical surface into thin rosettes rather than cutting it into ordinary wedges. A rotating tool called a girolle is commonly used for this purpose, increasing the exposed surface and emphasizing the cheese's aroma and texture.
help Tête de Moine AOP FAQ
What is unique about how you eat Tête de Moine cheese?
Unlike most cheeses, Tête de Moine AOP is not sliced but rather scraped into thin rosettes using a tool called a girolle. This scraping technique exposes the surface to air, which enhances the cheese's flavor.
Where does Tête de Moine cheese originate?
This Swiss semi-hard cheese is made from raw cow's milk in the Jura region. Its historical roots are tied to the monks at Bellelay Abbey, which is why its name translates to "monk's head."
What does Tête de Moine taste like?
The cheese has a firm texture and a very concentrated, nutty, and distinctly aromatic flavor. Scraping it into rosettes brings out a intense earthy taste that pairs excellently with dry white wines.
What is a girolle and why do I need it for Tête de Moine?
A girolle is a specialized device featuring a mounted blade that rotates over the cylindrical cheese to shave off thin curls. It is considered essential for serving Tête de Moine correctly.
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