Maturation: minimum 75 days
Cheese Type: pressed, cooked semi-hard cheese
Tête de Moine, translated as Monk’s head, is a traditional cheese from the Bellelay Abbeye in Switzerland. Origin of its name has 2 stories: the first one dates back from the French Revolution. The name would have been given by French soldiers who mocked and compared the way of serving the cheese with the way of shaving the top of the skull of the monks to create the tonsure. The second one is based on a tale that relates the number of cheese stored in the Abbaye cellar corresponds to the number of monk residents in the cloister. This AOP cheese is supple but enough firm to be shaved. Buttery, nutty, and vegetal with a nice rustic bouquet typicity of the Swiss cheeses, Tête de Moine is usually eaten shaved as a flower which enhance the explosion of flavours in your mouth. Also, longer is the maturation and stronger and flavourful will be the Tête de Moine! This box includes a 1 time use plastic girolle to cut the cheese in extra thin slices.
Red wines (Burgundy, Cabernet Sauvignon, Cotes du Jura)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team