Tête de Moine AOP
Over 800 years ago in 13th century AD, the monks of Bellelay Abbey developed a cylindrical, smeared-rind, semi-hard cheese known as Tête de Moine, or “monk’s head.” This AOP certified cheese is produced using traditional methods with milk from just 10 villages in the mountainous Jura region of Switzerland. It is aged 75 days. A true terroir food, Tête de Moine has a distinctive flavor born from the special mixture of grass and herbs eaten by the cows. This cheese is often served in shavings known as “rosettes,” a delightful and memorable presentation whose shape enhances the aromatics, flavor and texture of the cheese.