Our Cheese

Tête de Moine AOP 101

Non GMO, lactose free and gluten free.

Good for your health and pleasing to the palate!

Tête de Moine is a semi-hard cheese with a silky body that quickly melts in your mouth. Adding to its delicate mystique, this subtle cheese is not cut into blocks or wedges—instead, it’s pared (or shaved) into the shape of delicate, thin layered rosettes with a blade called a Girolle®. This traditional process is done using the same method as that employed by the monks of the Bellelay Abbey. The technique increases the amount of air that comes into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour of Tête de Moine to develop.

Tête de Moine in a Variety of Foods

The bold taste of this cheese lends itself to pairing well with vibrant foods and drink. Beef or smoked and cured meats are not a problem for the Tête de Moine, which compliments full-bodied wines and foods pleasantly. It also works nicely with a fruit plate, as Tête de Moine’s structure complements sweet and tart palate cleansers such as apples or pears. Pair Tête De Moine with a full-bodied Burgundy and Cabernet Sauvignon and you won’t be disappointed!

Nutritional Value
  • Water 35 g
  • Protein 25 g
  • Milk Fat 35 g
  • Minerals 4 g
  • Joules 1720 kJ
  • Calories 419 kCal

How Tête de Moine is Made

Made of raw cow’s milk, Tête de Moine is one of the stronger Switzerland Cheeses in flavour. Whereas pasteurisation destroys the natural microflora of milk, unpasteurized or raw milk from the AOC region used for Tête de Moine fully preserves its unique taste and is a prerequisite for the production of this cheese with its distinct aroma. It’s aged at least one-to-two months to perfection!

As cheese made from raw milk, Tête de Moine has to comply with strict quality requirements so that the cheese is perfectly safe to be consumed by small children and pregnant women. Tête de Moine is free from gluten and lactose while still rich in proteins and minerals. #EatSwitzCheese