Cheese - Tete de Moine

DESCRIPTION

Made by abbey monks deep in the Jura mountains, this cylindrical wheel of alpine cheese was invented over 800 years ago.  Named "Monk's Head" in honor of its origin, thin shavings are taken off the top much like how monk's traditionally shave a bald spot (tonsure) on theirs as well.  With a dense texture and fruity flavor, each thin shaving is rich in flavor since only pasture-fed cows are milked.  To learn more about Tete de Moine click here!

PLEASE NOTE A FULL WHEEL (AROUND 2 LBS) IS SHIPPED FOR THIS CHEESE, NOT AN 8 OZ PIECE.  THE GIROLLE CUTTING DEVICE IS NOT INCLUDED.

ORIGIN

Switzerland

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Raw milk

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - spicy pickles, luscious charcuterie and some dried figs pair well

 

SUBSTITUTES

Appenzeller or Gruyere

 

INGREDIENTS

Raw cow milk, rennet, salt, enzyme, cheese culture