Tête de Moine is a rich, firm cheese, made from sweet, Alpine milk. The milk is collected from less than ten village dairies in the Jura region, to be made into this exceptional cheese. Washed, brushed and matured on spruce boards for at least two and a half months, the cheese develops a meaty, savoury quality which perfectly balances the buttery sweetness of the mountain milk.

Traditionally served in shavings cut by a Girolle ... the blade sweeping over the surface of the cheese creates beautiful rosettes, which make fabulous aperitifs, but it also aerates the cheese and softens the paste, bringing out the full, glorious flavour of the cheese.
 
A whole 90g cheese.