Tete de Moine Rosette

Details

Tête de Moine — “monk’s head” — is a semi-hard AOP cheese from the Swiss Jura mountains, first made over eight centuries ago by the canons of Bellelay Abbey. Traditionally shaved into delicate rosettes with a girolle, these ready-to-serve curls capture the cheese’s fruity, nutty character and Alpine tang without any extra equipment. The rosette shape increases the cheese’s surface area, allowing its aroma to fully bloom — pile onto a cheese board, scatter over salad, or pair with cured meats and a glass of Pinot Noir.