The spicy, aromatic cheese from the green pastures of the Swiss Jura

Tête de Moine SWITZERLAND is sure to be a great success with your customers. Coming as it does from a region which has managed to preserve its original unspoiled face so well, this spicy aromatic cheese from the green pastures of the Swiss Jura is a delicious treat for those who appreciate the good things in life.

Interspersed with towering firtrees, a typical landscape of rich green pastures greets the eye. From Spring through to Autumn, the wellnourished dairy cattle graze in the rolling meadows. In the midst of this romantic spot lies the home of this delicious Swiss speciality -Tête de Moine (Bellelay-cheese). Records show that it originated as long as 800 years ago, in the Bellelay monastery. Since then it has become famous among connoisseurs far from its region of origin, thanks to its outstanding quality and the unique way in which it is eaten.

Tête de Moine is as special as the Jura landscape. Its elegant, cylindrical shape alone makes Tête de Moine a remarkable cheese. But its truly unique feature is that Tête de Moine must not be sliced. Its secret, that spicy, aromatic flavour, is only revealed by the cheese if it is gently pared away. To do this, one cuts the top across the whole cheese, to make a reusable lid. Then, as much rind as is necessary is removed from the top edge, and the Tete de Moine is then carefully pared away, holding the knife somewhat vertically, one layer at a time, into rosettes. To facilitate this time-consuming task, an enterprising craftsman from Lajoux in the Jura region, has designed an ingenious tool called a <<Girolle>>.

Simply and quickly one can use it to pare the Tete de Moine into rosettes, and with a few strokes create a stunning cheeseboard. What better reason could there be to recommend this whole-some product from the Swiss countryside? Cheese connoisseurs appreciate it around the world. A delicacy on every cheese platter. Equally delicious as an appetizer or a dessert cheese.