A very special cheese comes from the Swiss Jura, originally made by the monks of the Belleley Abbey, Tête de Moine. The Jura is known for its rustic, rugged landscape with aromatic green meadows, grazing cows, and thus the ideal climate for high-quality milk and ultimately a particularly flavorful cheese. This cheese is now prepared according to old traditions from raw cow's milk collected by 9 small cheese dairies and processed into cheese in an artisanal way. The Tête de Moine matures for at least 3 months on spruce wood boards and is brushed with water and salt during this period, resulting in a red/pink rind that partly determines the spicy smell and taste of this cheese. Due to the resemblance to a shaved monk's crown, the name Tête de Moine (monk's head) was created and has been protected by an AOP since. To serve the cheese, there is a special slicer called Girolle, which shaves off the cap of the cheese and serves wafer-thin curls of cheese that melt on the tongue and are also beautifully used as a garnish. When cooled, the cheese remains in good condition and is thus at the right temperature to shave perfect curls without the cheese tearing.
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