Tête de Moine Cheese
Tête de Moine, Bellelay cheese is a semi-hard, cheese with a silky body which easily melts in your mouth. It is not cut, but pared into the shape of delicate rosettes. The paring technique increases the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour of Tête de Moine, Bellelay cheese to develop. This gives the cheese an even more delicious taste.
The cheese is pared with a blade held at right angles to the surface, using the same method as that employed by the monks of the Bellelay abbey. With the invention of the «Girolle», in 1982, an ingenious paring device designed by Metafil AG in Lajoux, the process has become much easier. Tête de Moine rosettes are best pared right after the cheese is taken right out of the fridge.
Tête de Moine, Bellelay cheese is good for your health, pleases your palate and your eye. Whereas pasteurisation destroys the natural microflora of the milk, unpasteurised 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.
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 form gluten and lactose, but rich in proteins and minerals.
| Water | 35 g |
|---|---|
| Protein | 25 g |
| Milk fat | 35 g |
| Minerals | 4 g |
| Joules | 1720 kJ |
| Calories | 419 kcal |
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Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
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