Mmmm... Tête de Moine, also known as Monks Head Cheese dates back 8 centuries & was first created by the monks of the Abbey of Belleley. This raw milk swiss cheese is always a crowd pleaser and one we will be having on show at our "Blessed are the Cheesemakers" event. The contraption used to finely shave the cheese is called a Girolle creating a wafer thin flower that melts as soon as it hits the tongue. Buy your tickets for Blessed are the Cheesemakers here -> https://www.cheesetherapy.com.au/c
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Mmmm... Tête de Moine, also known as Monks Head Cheese dates back 8 centuries & was first created by the monks of the Abbey of Belleley. This raw milk swiss cheese is always a crowd pleaser and one we will be having on show at our "Blessed are the Cheesemakers" event. The contraption used to finely shave the cheese is called a Girolle creating a wafer thin flower that melts as soon as it hits the tongue. Buy your tickets for Blessed are the Cheesemakers here -> https://www.cheesetherapy.com.au/c
2.1K viewsJul 21, 2016
FacebookCheese Therapy
Manitoba cheesemaker honors centuries-old recipe passed down by Trappist monks
2:06
Manitoba cheesemaker honors centuries-old recipe passed down by Trappist monks
Feb 18, 2024
Global NewsAmy-Ellen Prentice
Tête de Moine dates back eight centuries, when it was created by Swiss monks at the Abbey de Bellelay in the Jura Mountains. When cut using a girolle (a tool that scrapes thin shavings off the top of the cheese, forming rosettes), the layers are whittled away to reveal a “bald spot” in the wheel, fitting for a cheese that’s name translates to the French for monk’s head. The girolle and Tête de Moine set is perfect for Alpine-inspired winter get-togethers—comment “tete” and we’ll send you the lin
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Tête de Moine dates back eight centuries, when it was created by Swiss monks at the Abbey de Bellelay in the Jura Mountains. When cut using a girolle (a tool that scrapes thin shavings off the top of the cheese, forming rosettes), the layers are whittled away to reveal a “bald spot” in the wheel, fitting for a cheese that’s name translates to the French for monk’s head. The girolle and Tête de Moine set is perfect for Alpine-inspired winter get-togethers—comment “tete” and we’ll send you the lin
3.8K viewsJan 27, 2025
FacebookMurray's Cheese
There was a lot of thought — and controversy — behind the way Christian monks styled their hair. | Vox
5:43
There was a lot of thought — and controversy — behind the way Christian monks styled their hair. | Vox
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FacebookVox
Tête de Moine Cheese: A Delicious Alpine Tradition
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Tête de Moine Cheese: A Delicious Alpine Tradition
162K viewsJan 8, 2024
TikTokmurrayscheese
Romancing the cheese. Tête de Moine AOP is a semi-hard cheese from Switzerland. 🇨🇭 First created by Swiss monks in the 12th century, the name means ‘Monks head’. The tangy, semi-hard cheese is aged on small spruce planks, and rather than slicing, it’s best when paired with a girolle, a tool that creates cheese rosettes. It’s simply stunning on cheeseboards. We ❤️ Tete de Moine. #cheese #switzerland #iloveimportedcheese #cheeselover #cheeselovers #thefeedfeed #recipes #charcuterie #charcuterieb
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Romancing the cheese. Tête de Moine AOP is a semi-hard cheese from Switzerland. 🇨🇭 First created by Swiss monks in the 12th century, the name means ‘Monks head’. The tangy, semi-hard cheese is aged on small spruce planks, and rather than slicing, it’s best when paired with a girolle, a tool that creates cheese rosettes. It’s simply stunning on cheeseboards. We ❤️ Tete de Moine. #cheese #switzerland #iloveimportedcheese #cheeselover #cheeselovers #thefeedfeed #recipes #charcuterie #charcuterieb
1.1K viewsJul 29, 2024
FacebookI Love Imported Cheese
Something new is in the works for 2026..... 💥Tête de Moine 💥 French for "monk's head", this is a semi-hard cheese, classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the canons at Bellelay monastery. This cheese is traditionally shaved into thin, rosette shaped slices rather than being sliced by hand with a knife. Shaving the cheese into delicate rosettes that melt in your mouth. The texture is dense, with an intense, fruity, s
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Something new is in the works for 2026..... 💥Tête de Moine 💥 French for "monk's head", this is a semi-hard cheese, classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the canons at Bellelay monastery. This cheese is traditionally shaved into thin, rosette shaped slices rather than being sliced by hand with a knife. Shaving the cheese into delicate rosettes that melt in your mouth. The texture is dense, with an intense, fruity, s
2.6K views5 months ago
FacebookStonetown Cheese
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