Description
Tête de Moine, a Swiss, raw cow's milk cheese, translates to “monk’s head,” which refers to how the cheese is served. The small, cylindrical, ~2lb whee is placed on a cheese curler called a girolle and shaved into ruffled florets. The shaved top resembles a monk’s tonsure and is a nod to the Abbey of Bellelay that first produced the cheese. By serving Tête de Moine in this way, the monks were able to portion off a little at a time while keeping the rest of the wheel fresh. There are records of Tête de Moine being made as far back as the 12th century, when the Abbey of Bellelay used it to trade for goods and pay taxes.
Nowadays, the ruffled florets are more of a treat. The shaving technique is similar to aerating a wine, releasing aromatics, and bringing out the full flavor experience of the cheese. Tête de Moine has a funky outer rind and a savory, brothy flavor with notes of caramelized onion. It's robust enough to be shaved over salads, burgers, or steak, but it truly shines as a centerpiece on a cheeseboard.
A whole wheel is approximately 2lbs and half a wheel around 1lb. Even if you don't have a Girolle, this is the way to enjoy this cheese, scraping off little shards as you go, even with just a knife.
Click here to purchase the cheese curler (Girolle).
More Information
- Country of Origin
- Switzerland
- Region
- Bellelay
- Milk Treatment
- Raw
- Rennet
- Animal
- Type of Milk
- Cow
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
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