Tête de Moine

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.