From the Bellelay region, it is made exclusively with daily fresh mountain milk. It is equally appreciated as a before or after-dinner cheese.

The cheese is ripened for at least three months on small shelves made of spruce. In order to call itself Tête de Moine, the cheese must then pass a stringent quality test. The delicate and refined texture of Tête de Moine gives it an exquisite melt-in-your-mouth appeal and makes it a superb addition to any cheese plate.
With a ¨Girolle¨, an ingenious tool designed by a craftsman from Lajoux in the Jura region, one can use it to pare the Tête de Moine into rosettes and with a few strokes create a stunning cheeseboard.

100g contents:
37% water, 32% fat, 27% protein, 0% carbohydrates, 4% minerals, 0.7% calcium, 0.5% phosphorus, 421 kcal

«« BACK