| Tete de Moine Cheese is what defines a real gourmet | | | | to other Swiss cheeses, the Swiss government |
| Swiss cheese. It is only produced in nine particular | | | | emphasizes that it is NOT a factory made cheese. |
| dairies in the northwestern portion of the Swiss Alps | | | | Tete de Moine is served in small wheels and is cut |
| called the Bernese Jura, a part of Switzerland where | | | | using a griolle - a tool that allows perfect shaving of |
| French is predominantly spoken. | | | | the cheese with minimum effort. It has either a sticky |
| According to history, Tete de Moine was thought to | | | | or a hard brown outer rind that depends on the dairy. |
| have been produced by the monks at the Bellelay | | | | Its interior paste is firm and comes in straw color, but |
| abbey dating as far back as 1192 that is why it is | | | | darkens as it ages. The unique feature of this cheese |
| commonly referred to as the "Cheese of the Monks". | | | | is that it ages from the outside to the inside, so the |
| However, its production and sales were only fully | | | | part closer to the rind looks darker or browner. This |
| noted not until 1520. Originally, it was called Fromage | | | | feature is often mistaken by some first time tasters as |
| Bellelay after the place where it was produced but | | | | a sign of poor quality. |
| was then renamed in 1970. | | | | One very distinctive feature is its aroma. Aside from |
| The literal English translation of Tete de Moine is | | | | its natural brown edges, it gives off a very delectable |
| "monks head". The term refers to the bald heads of | | | | smell even before cutting it. It smells like roasted nuts |
| the monks in the Bellelay as well as to the wheels of | | | | mixed with earthy wine with a hint of musty wood that |
| cheese paid by the citizens to the French kings as tax. | | | | will transform any room into a cheese heaven. When |
| Lightly cooked, Tete de Moine is made from pressed | | | | you taste it you will get a full bodied flavor as well as |
| and unpasteurized cow's milk. The milk used to | | | | very complex notes of nuts and sweet fruit. |
| produce the Tete de Moine is delivered to the local | | | | Ask any cheese monger, and they will tell you that this |
| dairy twice a day to make sure that it is fresh. The | | | | cheese has much more flavor and smells greater than |
| milk is then processed within modern facilities but | | | | Emmental and Gruyere. If you are looking for a real |
| without forgetting traditional cheese making methods. | | | | gourmet Swiss mountain style cheese, then the Tete |
| Although the taste of the Tete de Moine is very similar | | | | de Moine is your best choice. Go and try one today! |