Tête de Moine

About this item

Tête de Moine translates to “monk’s head,” which refers to how the cheese is served. Tête de Moine is placed on a cheese curler called a girolle and shaved into ruffled florets. The shaved top resembles a monk’s tonsure and is a nod to the Abbey of Bellelay that first produced the cheese. By serving Tête de Moine in this way, the monks were able to portion off a little at a time while keeping the rest of the wheel fresh. There are records of Tête de Moine being made as far back as the 12th century, when the Abbey of Bellelay used it to trade for goods and pay taxes. 

Nowadays the ruffled florets are more of a treat. The shaving technique is similar to aerating a wine, releasing aromatics and bringing out a fuller flavor. Tête de Moine has a funky outer rind and a savory brothy flavor with notes of caramelized onion. It's robust enough to be shaved over salads, burgers, or steak, but it truly shines as a centerpiece on a cheeseboard. 

Sold by: Whole (approximately 2 lbs) and Half (approximately 1 lb) wheels. (Cheese does not come pre-curled.)

Milk Type: Raw Cow's Milk

Origin: Bellelay, Switzerland

Pairings: Saisons, Lambic beer, Trappist ales, Red Burgundy, candied bacon, sour cherry jam.