Delightful nutty, spicy cheese from Switzerland. Originally made by the monks at Bellelay in the Jura mountains, Tête de Moine is often shaved using a special cutter called a ‘girolle’ as shown in the photograph. Shaving the cheeses releases all the aroma and flavours. Sometimes it is eaten with pepper and powdered cumin. However you serve the cheese it is great on any cheese board.
Made with unpastuerised milk and traditional rennet.