800 years of flavor & tradition
A recipe older than 800 years. A tradition and craftsmanship preserved through generations. Milk filled with flavors and nutrients. A cheese celebrated by kings and nobility. Tête de Moine is a cheese that tops, enhances, crowns, spices, and maximizes what you love. Whether it’s the sandwich cake, beef tartare, salad, sandwich, party, or Christmas buffet.
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The cheese now known as “Munkhuvudet” was previously called “Fromage de Bellelay,” originating from the monastery where it was created.
For centuries, it has been used as currency, served to kings and nobility in Europe, and considered the delicacy of the Jura Mountains. This aromatic, semi-hard cheese is distantly related to its big brother Gruyère, but with its own characteristic texture and taste.
When the Girolle was invented in the early 80s, it became possible to cut the cheese into beautiful and tasty rosettes, a success in today’s aperitif culture. A word of caution, though; once you start spinning the Girolle, you won’t stop until the cheese is gone.
Top up what you love the most
Top up celebrations, parties, evenings, and cheese platters. In short, you can top up almost anything with these wonderful little rosettes with an enchanting, deep flavor.
Try topping a classic beef tartare, sandwich cake, shrimp sandwich, farmer’s salad, etc., with rosettes from a Tête de Moine; it elevates the experience not only for the taste buds but also for the eyes.
A cheese for the holidays
Celebrating holidays is about celebrating the passage of time and our seasons, with friends and family. Some dishes are strongly associated with holidays, but with Tête de Moine, you can renew, enhance, and surprise. A platter of Tête de Moine rosettes elevates the celebration.
On the Christmas table, it becomes a welcome break from what we are used to, a Christmas greeting from Central Europe and a bygone era. Easter, Midsummer Eve, power cuts, and the premiere of sour herring, holidays made for the quiet enjoyment of Tête de Moine rosettes.
The receptions, graduations, and parties of June are easy to spruce up with the aperitif’s best friend, Tête de Moine. Give the girolle a few quick turns, and voila, you have the world’s best finger food. It couldn’t be easier.