Tête de Moine Bellelay -- a head on a platter!


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Tête de Moine Bellelay -- a head on a platter!

sunshine842 | | Dec 27, 2012 08:10 AM

Just a heads-up to keep an open option to what has been the favorite cheese of the season this year chez Sunshine:

Tête de Moine Bellelay (tête de moine translates as "head of the monk")

This is a Swiss AOC raw-milk cheese, produced by the monks of the abbey at Bellelay, near Berne.

While it can be planed with a cheese plane, it's best served with a girolle, a device that shaves just a paper-thin layer from the top of the block. As it's peeled away, the cheese rolls and curls into a rosette, nice for use as a garnish.

If you don't want to fuss with the girolle (which captivates kids...) -- you can sometimes buy the rosettes pre-shaved.

Firm, butter-colored, and nutty like a good Comte, it's a really nice addition to cheese plates, and, as we have found, just for wandering through the kitchen and grabbing a nibble.

more information:

(full disclaimer: I have absolutely no connection with the makers of this cheese, social, economic, or otherwise)

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