Whilst in the land of cows, I have been trying to take advantage of getting all the fromage I can get my little grubby hands on. Before arriving into Suisse, I did a little homework and knew that one of the cheese I needed to try right away was Tete De Moine.
Originally from the monastery of Bellelay with the cheese dating back to 1628. The cheese orginates from the . Jura region- moutier, porrentruy and courtelary and the french speaking region of the Canton of Bern. This region is closer to Lake Neuchatel ( which hopefully i'll make it to soon!)
There are a couple theories as to where the name of the cheese comes from but the most popular was that the store of cheeses in the abbey was counted per monk’s head.
Here are some more interesting facts about the cheese:
Made from: unpasteurized cow milk
Special Distinctions: AOC
Special Visual Characteristics: made into rosettes with a Girolle
Aging Period: 3-4 months
Fat Content: 35% or 51% fat in dry matter
Production: cheese matures on pine boards in the region for at least 3 months.
Color: ivory color to bright light yellow with a firm brown to reddish brown rind.
Taste profile: semi hard cheese with silky body that melts in your mouth. Roasted nuts and wine like aromas. Sweet and tangy with musty wood mold and nuts.
Served with: shaped into rosettes- paring increase amount of air coming in contact with the surface of the cheese allowing full flavor. White wine, and fruits. Make rosettes with a Girolle
Silky and smooth, tart but very full "round".. so far it's my favorite cheese!
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