Tete de Moine AOC

This cheese’s name reads “head of monks”.  It was originally made in the 12th Century at the Bellelay monastery. The cylinder shaped round is traditionally shaved using a ‘girolle’ device which produces cheese “rosettes”.  The interior is dense, smooth and yellow as a result of the meadow flower grazing.  The taste is mellow, savoury and buttery.

How to Enjoy:

The absolute perfect presentation is in the rosette form, but some thin shavings also enhance the cheeseboard.  Pair with a crisp white Savoie wine.


  • Milk Cow
  • Country Switzerland
  • Region Jura
  • Type Hard