Tête de Moine is a cylinder-shaped Swiss cheese that is brine-washed while it is being aged 4 to 6 months.
The inedible rind is orangey and sticky; inside, the cheese is a straw-yellow colour and has a spicy flavour.
The cheese cylinders are 3 inches wide x 4 inches tall, weighing 2 pounds (8cm wide x 10cm high, weighing 900g.)
Cooking Tips
Tête de Moine is meant to be used as a table cheese.
Cut off the top of the cheese in a single slice. Remove some rind, down to as much as you think you are going to use, then make fine shavings to serve. Use the top slice as a lid for storage back in the fridge.
A special tool called a “Girolle” is made just for making shavings from this cheese.
Nutrition
Fat content 45%.
History Notes
Originated in the Bellelay monastery, in the Jura region of Switzerland.
Language Notes
Tête de Moine means “monks head”.