Description
Tête de Moine AOP (literally “monk’s head”) is a specialty cheese with a history that dates back 800 years. It was first invented by the monks of Bellelay Abbey in Switzerland. A unique-tasting cheese with a unique serving style, Tête de Moine AOP is usually shaved into rosettes with a special cheese curling blade, or cut into small savory chunks.
Its full flavor is thanks to whole, unpasteurized cow’s milk from dairy cattle that graze all summer on the spicy herbs and grasses of the Jura mountain pastures, and are fed a diet of fragrant hay from the same rolling meadows in winter. These cylindrical cheeses are produced in village dairies throughout the Bellelay area - a designated area of origin that earns this cheese its AOP status. The cheese is matured on spruce boards for approximately three months, which also adds depth of flavor.
This particular cheese is commonly eaten in wafer-thin rosettes, which are shaved off the cheese with a device called a Girolle or a Pirouette. These delicate shavings enable the full flavor of the cheese to develop, heightening the taste experience.
Mifroma's mission is to bring the best of the Swiss cheesemaking tradition to tables around the world, using a unique process of selection, maturation, packaging, and distribution overseen by our experts, the maîtres fromagers. Specializing in providing high-quality, genuine cheeses from Switzerland, Mifroma cheeses are aged to perfection in natural sandstone caves and are available in a wide variety of retail and bulk specialties, meeting your branded and private label needs. In addition to producing delicious, gourmet Swiss cheeses, Mifroma focuses on improving environmental sustainability, aiming to use only renewable energy, reducing the volume of packaging, and optimizing packaging design to extend shelf life and reduce food waste.
https://www.mifroma.com/our-products/tete-de-moine-aop
#tetedemoine #tete
Its full flavor is thanks to whole, unpasteurized cow’s milk from dairy cattle that graze all summer on the spicy herbs and grasses of the Jura mountain pastures, and are fed a diet of fragrant hay from the same rolling meadows in winter. These cylindrical cheeses are produced in village dairies throughout the Bellelay area - a designated area of origin that earns this cheese its AOP status. The cheese is matured on spruce boards for approximately three months, which also adds depth of flavor.
This particular cheese is commonly eaten in wafer-thin rosettes, which are shaved off the cheese with a device called a Girolle or a Pirouette. These delicate shavings enable the full flavor of the cheese to develop, heightening the taste experience.
Mifroma's mission is to bring the best of the Swiss cheesemaking tradition to tables around the world, using a unique process of selection, maturation, packaging, and distribution overseen by our experts, the maîtres fromagers. Specializing in providing high-quality, genuine cheeses from Switzerland, Mifroma cheeses are aged to perfection in natural sandstone caves and are available in a wide variety of retail and bulk specialties, meeting your branded and private label needs. In addition to producing delicious, gourmet Swiss cheeses, Mifroma focuses on improving environmental sustainability, aiming to use only renewable energy, reducing the volume of packaging, and optimizing packaging design to extend shelf life and reduce food waste.
https://www.mifroma.com/our-products/tete-de-moine-aop
#tetedemoine #tete