Tete de Moine is an old monastery-style mountain cheese whose name translates to "monk's head". Traditionally it is sliced horizontally with a girolle to create ruffled, very thin rosettes. Once the top part of the rind is taken off, it resembles the bald top of a monk's head. The firm, dense texture, though not dry, makes it perfect for paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp. Product Metrics: | Country: Switzerland | | Region: Bern, Bellalay | | Milk: Cow | |
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| Rind: Hard, ochre to terracotta; can be smelly and sticky, but may be dry, pebbled or smooth. | | Aging: 3 months | | Recommended wines: Big reds; Beer, ale, porter, stout. | | Consistency: Straw-colored with occaisonal fissures; A strong, earthy flavored cheese; fruity, nutty, beefy flavor. | | Taste: Strong, earthy flavor; intense. Strong aroma. | | Brand name: Fromage De Bellelay | | Height: 4 | | Length: 4 | | Width: 4 |
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