Tête de Moine,
good for your health, good for your palate !
de Moine, Bellelay cheese is a semi-hard, cheese
with a silky body which easily melts in your
mouth. It is not cut, but pared into the shape
of delicate rosettes. The paring technique
increases the amount of air coming into contact
with the surface of the cheese, altering the
structure of its body and allowing the full
flavour of Tête de Moine, Bellelay cheese to
develop. This gives the cheese an even more
The cheese is pared with a blade held at right
angles to the surface, using the same method as
that employed by the monks of the Bellelay abbey.
With the invention of the «Girolle», in 1982, an
ingenious paring device designed by Metafil AG
in Lajoux, the process has become much easier.
Tête de Moine rosettes are best pared right
after the cheese is taken right out of the
de Moine, Bellelay cheese is good for your
health, pleases your palate and your eye.
Whereas pasteurisation destroys the natural
microflora of the milk, unpasteurised or raw
milk from the AOC region used for Tête de Moine
fully preserves its unique taste and is a
prerequisite for the production of this cheese
with its distinct aroma.
As cheese made from raw milk, Tête de Moine has
to comply with strict quality requirements so
that the cheese is perfectly safe to be consumed
by small children and pregnant women. Tête de
Moine is free form gluten and lactose, but rich
in proteins and minerals.