Tête de Moine is a semi-hard cheese produced in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the mountainous zone of the Bernese Jura.
Ageing: minimum of 2½ months on a small spruce plank
Tasting: The reddish-brown crust is firm, grainy, lubricated, moist and healthy and the yellow-to-ivory-coloured paste is homogeneous, slightly moist, sticky and supple. Because of its fine texture, Tête de Moine AOP is not cut, but shaved into rosettes with a Girolle Oor a similar device.