Tete De Moine
A nutty and slightly fruity cylinder-shaped Swiss Cheese.
Key Facts
- CountrySwitzerland
- RegionJura
- FlavourFruity and delicate
- Type of MilkCow
- PasteurisationUnpasteurised
- Vegetarian RennetNo
- OrganicNo
- Weight750 g
- Weight TypeMin
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkVin blanc sec de Saint-Pourçain
Nutrition
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- AllergensMilk
Nutritional Information
- Typical Valuesper 100g
- Energy kJ1791
- Energy kcal432
- Fat36
- Of which saturates23
- Carbohydrates1
- Of which sugars0.0
- Protein26
- Salt2.0
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.
Nutty and Fruity Tete De Moine
Nutty and fruity with savoury notes of herbaceous mountains, Tête de Moine goes well with fresh fruits or can also be melted over hot new potatoes for a tasty lunch or supper dish as you would Raclette cheese. Last year we were inundated with requests for this remarkable Swiss cheese, so we this year we have brought it back by popular demand.
Tete De Moine is traditionally eaten by shaving thin curls using Girolle, however you can also use a cheese plane to create a similar effect.
Tête de Moine, meaning "monks head", is from the Jura region in North West Switzerland, a high mountainous area where from spring to autumn, the cows enjoy a unique composition of aromatic grasses and herbs found in this area, as well as fragrant hay in winter, which gives the cheese its distinctive sweet flavour and aroma.
When whole, the cheese is small and cylindrical and one of its unique characteristics is that it is traditionally not cut but pared, using a device such as a Girolle, to make delicate rosettes of cheese. This 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 the cheese to develop.
This cheese was created more than 800 years ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier. In order to safeguard the cheeses production according to ancestral tradition, Tête de Moine was granted protected designation of origin status (or AOP) in 2013 and is currently produced by fewer than 10 cheese dairies of the Jura Mountains area. The cheese is produced from the natural, raw milk of cows fed without silage feed and according to the stringent requirements of the AOP specifications, for example, the use of additives in the cheese production is strictly prohibited. During its maturity period it is kept on spruce wood boards for at least two and a half months which help to develop its unique flavour. Only cheese that passes the strict quality tests may bear the name Tête de Moine AOP.
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