Tête de Moine AOP means “monk’s head,” a name traced to the Bellelay Abbey in the Swiss Jura where monks have made it since the 12th century. It is unique in that it is never sliced. Instead it is shaved into delicate rosettes using a girolle, a rotating blade mounted on a central spindle.

Flavor Profile

Shaving rather than cutting dramatically increases the surface area, which releases aromatics that a flat slice would keep locked in. The flavor is rich, buttery, and intensely aromatic with nutty, floral, and faintly fruity notes. The rosettes melt on the tongue rather than requiring chewing, which is precisely the intended effect.

How to Serve

Use a girolle to produce the rosettes, and serve immediately since the delicate shavings lose their aroma within minutes. Arrange them on a plate or scatter them over salads and warm dishes. Never cut this cheese into cubes; doing so wastes what makes it special.

Pairing Suggestions

Pair with a Swiss Chasselas, a Champagne, or a light Pinot Noir. Serve with cracked black pepper, cumin seeds, walnuts, and dark bread.

Storage

Wrap the cut face in wax paper and refrigerate. Keeps well for several weeks, though shaved rosettes must be eaten right away.