Jura region, Switzerland

Cow’s milk

Origin:

The name “Tête de Moine” has been known since 1790, but its origins go far back to the 12th century. The canons at Bellelay monastery were first mentioned in connection with the production of Tête de Moine AOP as early as 1192 (and so more than 825 years ago), a century before the Swiss Confederation was founded. In those days, they used to pay the annual rent for the various plots of land with the cheese produced at the monastery, which served as a valuable means of payment.

This small drum of cheese was created by the monks of Bellelay Abbey in Switzerland and it’s name was allegedly coined by the French relating to the resemblance of a shaved monks head. Made in the small village of Villeret, located in the Jura region, the cheese maker uses a traditional recipe and copper vat and blends evening and morning milk.

Raw milk regulations in Australia stipulate that the cheese must be matured longer than usual and its this additional maturation that ensures an exceptional cheese with a condensed nutty texture and slightly sweet, fruity and toffee finish.

Tête de Moine cheese is a semi-hard cheese with a silky body which easily melts in your mouth. Using a Girolle (or cheese curler) it can be pared into delicate rosettes which aerates the surface of the cheese, altering the structure of its body and allowing the full flavour to develop.