Tête de Moine

Tête de Moine ( / tɛt mwan də /, French for monk's head ) is a semi-hard cheese that is produced in the Bernese Jura and the Canton of Jura from untreated cow's milk.

Its origins lie in the 12th century in Bellelay Monastery. Since 2001, the name " Tête de Moine, Bellelay cheese " as a protected designation of origin (Appellation d' Origine (AOC ) ) is entered.

Traditionally, Tête de Moine is not sliced, but pared extremely fine. Since 1982, the adoption of a special tool, the Girolle available. This usually consists of a round wooden plate with perfectly upright pin in the middle and a crank. The cylindrical cheese is centered over the pen; previously, however, the bark is cut away from the top of the cheese, then what is vaguely reminiscent of a tonsure, which also gave its name to the cheese. With the help of the devices plugged onto the pin crank can now be rosettes of finely shaved cheese manufacture. The enlarged surface area brings the taste particularly well. When scraping the rind dissolves at the edge and crumbles off.

For beginners and for giving the pirouette was developed, in which the cheese is sold with a one- Girolle. If the storage box unpacked, then it works on the saucer and you only have to attach the Girolle.