- Tête de Moine AOP, Bellelay cheese is a swiss semi-hard cheese, It is pared into the shape of delicate rosettes with a Girolle.
- 1997 then saw the establishment of the “Interprofession Tête de Moine” trade organization by the milk producers, cheese makers, maturing experts and merchants.[5].
- Tête de Moine AOP is delicious cut, but orthodoxly it is cut into “Rosettes” with a device called a Girolle, which can be generally obtained from kitchenware stores.
- The traditional Swiss cheese called “Tête de Moine” has been produced in the Jura region for 800 years. It now has its own festival. (SRF/swissinfo.ch).
- The Tête de Moine AOP Réserve differs from the Tête de Moine AOP Classic by its longer ripening which gives it more full-bodied flavors as well as a finer...
- Tête de Moine is served by using a special tool called a "girolle" to shave thin rosette-like curls from the cheese wheel.
- La Maison de la Tête de Moine is a historic annex to Bellelay Abbey and is located at the crossroads of the many routes that have traversed the Jura and the...
- Tête de Moine (‘monk’s head’) is named in honour of the men of the cloth who are believed to have invented the cheese in the 12th century.
- Cheesemongers serve Tête de Moine in shavings or flower-like rosettes by scraping an angled, thin, crinkled layer off the top.
- In the past, they used it as a means of payment. Interestingly, tête de moine is not cut, but scraped or shaved with a special tool called a girolle.
Tête de Moine
Genel bilgiler
İsviçre'nin Jura kantonundan bir inek peyniridir. Orta sert ve tam yağlı bir peynirdir. Ciğ inek sütünden üretilir ve çam tahtalar üzerinde 3 aydan fazla olgunlaşmaya bırakılır. Stout, amber ale, kahverengi ale, porter, saison, dubbel ve bock biraların yanına yakışır.
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