Tete de Moine
On the pastures of the Swiss Jura, cows savor a unique blend of aromatic herbs from spring to fall, and fragrant hay during the winter. This is how Tête de Moine, a distinctive Swiss cheese specialty, is born.
Tete de Moine is more than just a simple semi-hard, cylindrical, smooth cheese weighing around 800g.
Tete de Moine is not cut with a knife, like other cheeses, but rather served in the form of delicate rosettes obtained using a special blade called a “girolle”.
Excellent table cheese, but also perfect as an aperitif, at the end of a meal or as a snack.
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Characteristics
Region
Milk Origin
Appearance
Cylindrical, semi-hard
Taste
Pure and aromatic
Pairings
Red wines, dark beers. Pickles, potatoes, and legumes. Brown bread.
Technical specifications
| Milk | cow's milk, pasteurized milk, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | Hard or semi-hard |
| Salting | dry |
| Seasoning | 3-4 months |
| Production | artisanal |
| Fat | 51% Mgss |
| Weight | between 700 and 900 gr |
| Diameter | height 7-10 cm, diameter 10-15 cm |
| Producers | Cheesemakers from the Swiss Jura |
| Whole Cheese Code | 0808650 |
