Tête de Moine AOP | Swiss Monk’s Head Cheese (Half Form for Girolle)

Tête de Moine AOP | Swiss Monk’s Head Cheese (Half Form for Girolle)

Tête de Moine—“Monk’s Head”—is one of Switzerland’s most distinctive cheeses. First made by monks at the Abbey of Bellelay in the 12th century, this AOP-protected specialty is still produced only in the Swiss Jura from rich, unpasteurized mountain cow’s milk. Cows graze silage-free pastures; the milk is set with traditional animal rennet in copper vats, then aged at least 75 days on spruce boards.

The result is a small cylindrical wheel with a firm reddish-brown rind and an ivory-to-pale-gold paste that is fine, supple, and intensely aromatic—nuttier and more concentrated than Gruyère or Emmental. It is not meant to be sliced. Served cold and shaved on a girolle, it unfurls into delicate rosettes that bloom with flavor.

This half form is belly-cut so it sits perfectly on your girolle. We cut and wrap each piece by hand. Photo shows a typical 2 lb whole wheel. Girolle sold separately.

Ingredients

Raw cow’s milk, salt, lactic cultures, animal rennet. No additives or preservatives.

Dietary notes

Contains milk. Gluten-free. Naturally lactose-free (less than 0.1 g per 100 g after aging). Not vegetarian (animal rennet). Keep refrigerated.