Tête de Moine
Made for over 800 years in the Bernese Jura, Tête de Moine is not sliced but scraped. The girolle, invented in 1982, shaves it into thin rosettes that release all its aromas.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Bernese Jura, Switzerland
- Best season: all year
Ripening
Ripened for at least 2½ months on spruce boards and scraped into rosettes with a girolle.
What to serve it with
Rosettes on bread, white grapes