Tête de Moine is a cylinder-shaped, Swiss-made cheese.
It has an inedible, orangish sticky rind. Inside, the cheese is a straw-yellow colour and has a spicy flavour.
The cheese is made in cylinders that are 8cm wide x 10cm high (3 inches wide x 4 inches), weighing 900 g (2 pounds).
The cheese is brine-washed while it is being aged 4 to 6 months.
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 fine shavings from this cheese.
Fat content 45%.
Tête de Moine Cheese originated in the Bellelay monastery, in the Jura region of Switzerland.
Tête de Moine means “monks head”.