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Catalog Tête de Moine

Alpine

Tête de Moine

Made by AOP-regulated (multiple producers; specific dairy ID varies by wheel) · Bellelay, Jura Mountains, Switzerland

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This is “monk’s head” cheese, originally made by monks at the Abbey of Bellelay over 800 years ago. Instead of cutting it into wedges, you shave it on a girolle into little ruffled rosettes. That shaving isn’t just for looks, it actually releases more aroma and makes the texture feel softer and almost melt-in-your-mouth. The rind is washed in brine, giving it that sticky orange exterior and gentle funk. Historically, wheels were even used as currency.

CreameryAOP-regulated (multiple producers; specific dairy ID varies by wheel)
LocationBellelay, Jura Mountains, Switzerland
Milk typeRaw Cow’s Milk
RennetAnimal Rennet
Stylewashed rind, semi-hard alpine
Age~2-6 Months
In the Case at The Curd Nerd?No

Flavor profile

  • Buttery
  • nutty
  • and fruity with a savory
  • brothy depth. Notes of caramelized onion
  • light tang
  • and a mild washed rind funk. Aroma opens up big when shaved.

Pair it with

  • fruit
  • Hoppy Ale
  • cured beef
  • beautiful on a board or cake
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