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Sheridans Basil Pesto 180g
1 × €6.60
Sheridans Basil Pesto 180g Subtotal: €6.60
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Tete de Moine
About This Cheese
Tête de Moine AOC (also known as Fromage de Bellelay) is a mild, firm cheese with savoury, nutty, and sometimes fruity notes. Frequently (but not requisite for enjoyment) served using a girollin – a purpose made cutter that forms little fleurette scrapings by dragging a blade in a circular fashion across the top of the cheese.
TypeHard
Rennettraditional
RegionCanton of Bern, Switzerland
ProducerFromages Spielhofer
Milkraw cow
Rindwashed
Price range: €21.12 through €39.60
Story
Tete de Moine is a washed rind, semi-hard cow’s milk cheese from the districts of Franches-Montagnes, Moutier and Courtelay. This pungent little cheese was supposedly named by Napoleon, who remarked that the cheese reminded him of a monk’s head.
In Switzerland, and across the continent, Tete de Moine is general served in little rosette shapes, formed by impaling the cheese on a purpose-made cutter, a girollin and scraping rounds from the top of the cheese. Interestingly this device was only invented in the 1980’s but sales of Tete de Moine have boomed since. By scraping the cheese with this device, it gently creates friction and more surface area, enhancing the flavours and aromas further. This principal can be applied to many a firm cheese with varying results. The reddish-brown rind of the Tete de Moine has a pungent, spicy aroma which permeates the smooth paste and gives Tete de Moine a unique, pungent flavour. Try it with beer.
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FAQs
A
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
A
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
A
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Nutritional Information per 100g:
Fat 37 g
Saturated fat 25 g
Carbohydrates 1 g
Sugar 0 g
Fiber n/a
Proteins 26 g
Salt 1.9 g
