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TETE DE MOINE

 

Tête de Moine is a Swiss cheese made in small artisan cheese dairies.
It is cylindrical in shape, with a weight of about 600g to 1.5kg.

The milk is processed in copper vat within 24 hours after milking and requires temperature control during the morning and evening milking to develop the curd.
Têtes de Moine is placed on spruce boards and maturing lasts at least two months.When tasting, it should not be cut, but scraped with a Girolle, to  highlight the subtle flowery aromas.

 
Its texture: Dense and smooth
Its taste: Buttery and slightly salty
Its flavor: Fruity and spicy

Originally manufactured in the 12th century by the monks of the monastery of Bellelay, production increased in the farms owned by the monastery when the cheese was given to the Church as tithing. Formerly called Bellelay, it was renamed "Tête de Moine” (Monk's head).
The Tête de Moine
gets its name from a custom formerly practiced at the Abbey of Bellelay where The Prior of the abbey of Bellelay expected cheese as payment for each Tête de Moine (Monk’s head), hence the name.
  • Saint-Pourçain dry white wine

Specifications (INCO)

Name

Tête de Moine

Supplier's address

MIFROMA France

Ingredients

Raw milk, Salt, Milk ferments

Weight

0,7 à 2 kg

Fat Content

36 %

DLUO

64 j

Allergens

Nutrition facts

Energy Value

432

Proteins

27

Carbohydrates

1

Lipid

-

Salt

2

Calcium

700 mg

ORDER

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