| Tete de Moine is a true masterpiece of Swiss | | | | last of the water and to form the outer rind. |
| cheese making and it is by all accounts the | | | | After the brine bath they are allowed to dry and |
| definition of a true gourmet cheese. It is produced | | | | begin the aging process. The cheeses are aged |
| by only nine dairies in the northwestern section of | | | | for 4 to 6 months in cool humid caves. While |
| the Swiss Alps called the Bernese Jura where | | | | aging in these caves the mini-wheels are brushed |
| French is the predominate language. Tete de | | | | with brine and a bacteria culture to continue the |
| Moine is thought to have been produced by the | | | | formation of the sticky rind. For those who worry |
| monks at the Bellelay abbey since 1192 but it has | | | | about such things, Tete de Moine has a fat |
| been fully noted for production and sale since | | | | content between 45% and 50%. |
| 1520. Originally the cheese was called Fromage | | | | Tete de Moine mini-wheels will have sticky or hard |
| Bellelay after the abbey where it was produced | | | | brown outer rinds depending on the dairy and |
| but it was renamed Tete de Moine in 1790. The | | | | weigh about 1.5 to 2 pounds. The interior paste is |
| English translation of Tete de Moine is "monks | | | | firm with a straw color which will darken as it |
| head" referring to the tax (paid with cheese) by | | | | ages. Please note that the cheese ages from the |
| the abbey to the French kings and the shaved | | | | outside to the inside so the area closer to the rind |
| circular bald spot on the monks heads. | | | | may look darker or browner so this is not a sign |
| The Swiss government has insured that the | | | | of poor quality, it is natural. The interior paste |
| production of this cheese will always be in the | | | | may also have small holes throughout. This |
| traditional way by granting it the Protected | | | | cheese is very aromatic even before cutting it. |
| Designation of Origin (PDO). With this designation | | | | The aroma is like roasted nuts combined with |
| the cheese can only be produced with local milk | | | | earthy wine and musty wood, it is fantastic and |
| using the traditional methods and specifications | | | | will fill the room! The flavor is full bodied and very |
| approved by the PDO board. Cows, and cheese | | | | complex with hints of nuts and sweet fruit. In our |
| making, remain an important part of Swiss life and | | | | opinion, if you are looking for a gourmet Swiss |
| practically all Swiss cheese is made from cow's | | | | mountain style cheese, Tete de Moine exhibits |
| milk. Switzerland prides itself on putting quality | | | | much more flavor and aroma than Emmental and |
| first, and their cheese is no exception. Taking the | | | | Gruyere. To truly experience the full extent of |
| cows up to the early summer alpine pastures | | | | the flavor and aroma it should be shaved (NOT |
| remains a time-honoured custom however the | | | | cut) with a knife into paper thin slices while it is still |
| cows do not remain in the same place throughout | | | | cold. We suggest that any lover of this cheese |
| the summer, but move up to higher pastures as | | | | should invest in a griolle. This wonderful tool allows |
| the season progresses. This procedure allows the | | | | for the perfect shaving of a mini-wheel of Tete |
| grazed fields to regrow and be cut for winter hay. | | | | deMoine, with a minimum of effort, every time |
| Swiss cows only graze on grass in summer and | | | | you use it. If you do not use a griolle we suggest |
| eat hay that has been cut from alpine fields | | | | thinly cutting the top off and shaving it with your |
| before winter. NO silage and NO additives of any | | | | knife. The thin, sticky rind is edible even though it |
| kind are allowed if their milk is to be made into | | | | looks and feels like it should be removed. Store |
| cheese or other dairy products. | | | | this cheese in the refrigerator wrapped in waxed |
| Tete de Moine is an unpasteurized, pressed curd | | | | paper or aluminum foil and then placed in a zip-lock |
| cow milk cheese that is lightly cooked. The milk is | | | | bag, however we do not think that you will have |
| delivered to the local dairy twice daily to ensure | | | | any leftovers to worry about. |
| freshness and is processed within modern facilities | | | | Serve Tete de Moine with fruits such as sliced |
| but by time consuming traditional methods. This is | | | | apples, pears and grapes it is also fantastic with |
| NOT a factory made cheese. The two milkings | | | | cured meats like prosciutto and thinly sliced salami. |
| are mixed in vats and mildly heated to 100 | | | | Try shaving it over a fresh salad or be like the |
| degrees and then curdled with rennet, then | | | | Swiss and serve it with the top cut off, rind less |
| reheated to 125 degrees to expel the whey. The | | | | and shaved, placed on caraway flavored crackers |
| curd is then cooled and then pressed in small | | | | or sprinkled with pepper and powdered cumin. |
| wooden molds to remove any excess whey and | | | | Wine parings: Big reds like Hermitage and |
| water. The newly formed mini-wheels are then | | | | Chateauneuf-du-Pape it also pairs well with |
| placed in a brine bath for 12 hours to expel the | | | | Zinfandel and ales, porters and stout. |