- 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.
- Tête de Moine, 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...
- 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 is served by using a special tool called a "girolle" to shave thin rosette-like curls from the cheese wheel.
- 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...
- Cheesemongers serve Tête de Moine in shavings or flower-like rosettes by scraping an angled, thin, crinkled layer off the top.
- 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.
- Here’s a list of the best Tete de Moine recipes we’ve gathered across the internet, all of which can add an elegant touch to your meal rotation.
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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