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Tete De Moine Whole Wheel

tete de moine whole wheel cheese
Tete De Moine Whole Wheel
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  • Raw
  • Animal Rennet
  • Age: 1-2 months
  • Cow Milk
  • Switzerland
  • Approachable
  • Soft

Tête de Moine was first produced eight centuries ago in the Swiss Jura Mountains, by monks of Bellelay Abbey. This whole wheel of semi-hard cheese, whose name translates to monk’s head, is made from raw cow’s milk. Mildly funky with light, fruity flavors—it’s the perfect blank slate from which to build other flavors upon. For a showstopping cheese course, use a girolle to shave off ribbony layers from the top of the cheese. Enjoy your delicate cheese flowers with an equally fruity dessert wine.

“When I get a fresh new wheel of Tete De Moine, the first thing I do is pull out my griolle to start making cheese curls. It is a fun way to jazz up that at-home cheese & charcuterie board. The joy of playing with your food optional.”
Murray’s Head Monger – New York, NY
Cow's Milk, Salt, Animal Rennet, Cultures

Allergens: Milk

  • There are a number of theories about how this cheese got its name, which translates to monk’s head. One that we’re partial to is the theory that shaving off the top of this cheese with the girolle is similar to the monks shaving off the top of their hair.
  • The girolle was invented by Nicolas Crevoisier in 1982.
  • You don’t need a girolle to enjoy this cheese. A knife will work just as well.
  • Tête de Moine is an Alpine cheese. In order for a cheese to be classified as Alpine, it must have been made in the Swiss, Austrian, French, or Italian Alps. These cheeses are typically made from raw cow’s milk and usually have a semi-firm or hard paste. Alpine cheeses can also be referred to as mountain cheeses or alpage. They include a variety of cheese including Gruyere, Comte´, Emmenthal, and Asiago.

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