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Tête de Moine is a cylinder-shaped Swiss cheese that is brine-washed while it is being aged 4 to 6 months.
The inedible rind is orangey and sticky; inside, the cheese is a straw-yellow colour and has a spicy flavour.
The cheese cylinders are 3 inches wide x 4 inches tall, weighing 2 pounds (8cm wide x 10cm high, weighing 900g).
Cooking Tips
Tête de Moine is meant to be used as a table cheese.
Cut off the top of the cheese in a single slice. Remove some rind, down to as much as you think you are going to use, then make fine shavings to serve. Use the top slice as a lid for storage back in the fridge.
A special tool called a "Girolle" is made just for making shavings from this cheese.
Nutrition
Fat content 45%.
History
Originated in the Bellelay monastery, in the Jura region of Switzerland.
Language Notes
Tête de Moine means "monks head".
Also called:  Bellelay Cheese Fromage Tête de Moine (French) Tête de Moine Käse (German)
See Also
Girolle
Other entries for Washed-Rind Cheeses
Appenzeller Cheese, Bishop Kennedy Cheese, Epoisses Cheese, Fontina Cheese, Pied de Vent Cheese, Port du Salut Cheeses, Port Salut Cheese, Reblochon Cheese, Soumaintrain Cheese, Stinking Bishop Cheese, Taleggio Cheese, Tête de Moine Cheese, Tilsit Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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