Tête de Moine

Product description

Tête de Moine cheese is a Swiss cheese from the Jura Mountains, specifically from the Bellelay region in the canton of Bern. The name literally means "monk's head," a reference to the Bellelay monastery where this cheese was made by monks as early as the 12th century. The cheese did not get its current name until the 18th century, although its production had begun centuries earlier.

History

The cheese was originally produced by monks in the Bellelay monastery. During the Reformation in the 16th century and the subsequent secularization of the monastery in 1797, production was taken over by local farmers. The cheese was mainly used as a means of payment for taxes to the bishops and later to the Swiss state. Tête de Moine was granted Protected Designation of Origin (AOP) status in 2001, which guarantees the quality and origin of the cheese.

Uses and Dishes

Tête de Moine is traditionally not sliced, but shaved into thin rosette-shaped curls. Shaving the cheese in this way creates more surface area, which increases the intensity of the flavor.

The cheese is often eaten as part of a cheese board, in salads, or as a decorative and flavorful element in various dishes. Some popular dishes that use Tête de Moine include:

• Salads: The cheese rosettes add a delicate, tangy flavor to green or mixed salads.
• Fondue: Although not as common, Tête de Moine can be added to a cheese fondue for added depth and flavor.
• Appetizers: The rosettes are often served with a glass of wine or as part of a charcuterie board.
• Desserts: Sometimes the cheese is combined with sweeter elements such as fruit or honey for a unique dessert.

The unique presentation and rich flavor make Tête de Moine a popular choice in both simple and sophisticated dishes.