Tête de Moine

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Origin:                       Switzerland
Region:                      Jura
Made by: Mifroma
Type:                          Hard
Milk:                           Cow
Milk Treatment:    Raw
Coagulant:                Traditional Rennet

Tete de Moine, 'or ‘Monk’s Head’, is a Swiss classic made near the Abbey de Bellelay, traditionally made by the monks but now by the neighbouring farms.

Characteristics: sweet, rich and firm; develops a meaty savoury taste which balances the sweetness of the milk.

Best with: Traditionally cut with a Girolles machine to be enjoyed as an aperitif but equally enjoyed as a table cheese.