Tête de Moine AOP
The swissmooh Tête de Moine AOP is a semi-hard cheese made out of raw cow's milk in small cheese dairies according to traditional methods. The cheese matures for at least 2.5 months on spruce wood in ripening cellars.
The oldest description of the "Tête de Moine" (=Monk’s Head) cheese dates from 1628 and states that a "very fatty milk of impeccable quality from the best grasses and herbs of the country is used".
Best is not to cut this cheese, but to shave it into delicate rosettes. This technique increases the amount of air getting in contact with the surface of the cheese, which has two different beneficial effects: First, it alters the structure of the cheese dough, which leads to a melt-in-the-mouth feeling, and second, it helps to develop the entire flavour of Tête de Moine AOP.
The easiest way to pare the cheese is to use the Girolle.