Tête de Moine
Tête de Moine literally translates as “monk’s head”. It is made from unpasteurized cow’s milk and the ageing process is 4-6 months. The history of this cheese dates back 800 years, to the abbey of Bellelay, where the monks living there made the cheese. In fact, the cheese is also sometimes called Bellelay. This aromatic cheese will simply melt in your mouth and it fact, it’s best served sliced very thin, with that in mind.
Fat 35 %
Salt 1.6 %, heavily salted, lactose-free, unpasteurized
A robust red wine is an excellent choice with this cheese