On the Pigs Back - Tête De Moine.
| Title | Price |
|---|---|
| 1 x 800g | €30.00 |
Raw Milk Gruyere type of Cheese, originally made by the Monk of Bellelay in the Canton of Jura In switzerland.
Tête de Moine is made from unpasteurized, whole cow's milk and is a semi-hard cheese. Approx weight is 850g.
It is aged for a minimum of 2½ months on a small spruce plank, and is typically paired with a dry, white wine.
Since May 2001, Tête de Moine has had appellation d'origine contrôlée (AOC) status. In 2013, it was replaced by the appellation d’origine protégée (AOP) certification. Exported throughout the world, it is the calling card of the cheese-making tradition of the Swiss Jura.
It is currently produced by fewer than 10 cheese dairies of the Jura Mountains area of Porrentruy, District of Franches-Montagnes, both situated in the Canton of Jura, as well as in Moutier and Courtelary, in the Bernese Jura.
In 1982 the girolle was invented, an apparatus which makes it possible to make "rosettes" of Tête de Moine by turning a scraper on an axle planted in the center of the cheese. which is said to help develop the odour and flavour by allowing oxygen to reach more of the surface.
Tête de Moine is made from unpasteurized, whole cow's milk and is a semi-hard cheese. Approx weight is 850g.
It is aged for a minimum of 2½ months on a small spruce plank, and is typically paired with a dry, white wine.
Since May 2001, Tête de Moine has had appellation d'origine contrôlée (AOC) status. In 2013, it was replaced by the appellation d’origine protégée (AOP) certification. Exported throughout the world, it is the calling card of the cheese-making tradition of the Swiss Jura.
It is currently produced by fewer than 10 cheese dairies of the Jura Mountains area of Porrentruy, District of Franches-Montagnes, both situated in the Canton of Jura, as well as in Moutier and Courtelary, in the Bernese Jura.
In 1982 the girolle was invented, an apparatus which makes it possible to make "rosettes" of Tête de Moine by turning a scraper on an axle planted in the center of the cheese. which is said to help develop the odour and flavour by allowing oxygen to reach more of the surface.
Shelf Life: 3 Weeks
NOTE: This product is an accepted import.