Tete De Moine Casino
- Tete De Moine Cheese Making Recipe
- Tete De Moine Cheese Curler
- Tete De Moine Casino Atlantic City
- Tete De Moine Cheese Sale
About Tête De Moine Cheese
Older Tete de Moine cheeses smell strongly of roasted nuts with wine-like aromas. The flavor is sweet and tangy, with musty wood mold and nuts. Tetee de Moine can be sliced vertically but to get the frilly curls of cheese traditionally served in Switzerland you will need to use a girolle. I ended up being gifted a wheel of tete de moine (hosted a party, friend wanted to repay with the amount he ate), but I wasn’t planning on having anything (and I don’t think I can eat it all myself) for the next few weeks. Tete de Moine, made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when compared to other cheeses from Switzerland, like Gruyere and Emmental. Tete de Moine AOC 900gram Whole Cheese - Weight Can Vary by 10 Percent. 4.4 out of 5 stars 52.
Tête de Moine is a Swiss cheese made in the French speaking region of the Canton of Bern. A semi-firm to firm cheese made from unpasturised cows milk. Tête de Moine cheese has a straw coloured yellow paste beneath the sticky rind, produced by repeated brine washings throughout the two and a half to six month maturation period.
The naturally rinded cylindrical cheese received it’s name, meaning “Monk’s Head” thanks to it’s original production by monks of the Bellelay Abbey, discovered by soldiers of the French Revolution after expelling the monks from their abbey. The cheese has much heritage with the first mentions of it found in writings from 1292.
Tête de Moine cheese was traditionally cut on a Girolle, a circular wooden instrument with a blade held at right angles to the cheeses surface, which shaves the cheese into petals. This process increases the air contact on the surface of the cheese, altering its body structure, and adding to its aroma.
Tasting Notes
A complex full flavoured cheese, the Tête de Moine is a strong, mature cheese, but with a distinctive sweetness, allowing it to work well with both sweet and savoury dishes. The cheese has a fruity and spicy aromatic nose with a delicate soft and silky, melt-in-the-mouth texture.
How to Enjoy
This cheese is really versatile, working well shaved over salads, as a great visual addition to a cheese board as girolle made rosettes, and equally tasty coupled with pepper and powdered cumin for a savoury dish, and with fresh berries as a sweet or dessert.
Tete De Moine Cheese Making Recipe
It also melts wonderfully, as the Raclette does, over hot new potatoes and enjoyed with a dry white wine.
Our cheeses are delivered by courier for overnight/next day delivery, for customers in England and Wales only, so they arrive in the best condition. For customers in Scotland or Ireland, please call us on 01780 489269. We charge £6.50 for P&P. Unfortunately we can only deliver within the UK at present. Click here for more details
Tete De Moine Cheese Curler
Tete De Moine Casino Atlantic City
Tête de Moine was historically made by the monks in the Bellelay monastery, founded in 1136 and confirmed 6 years later by Pope Innocent II.
A document from 1192, a century prior to the Swiss confederation, mentions the Bellelay monks in connection to cheese: They paid the annual poll tax on some property assets with cheese made at the Abbey. Several documents over the following centuries attest the use of this valuable cheese as a means of payment.
The oldest description of Bellelay cheese dates back to 1628. The recipe calls for use of “very fatty milk of excellent quality from the best herbs and plants in the country”.
After the troubles during the French Revolution, the monks were banished from the Abbey. However, the cheese continued to be produced in dairies located in the former Abbey properties. Around the middle of the 19th century, a Bellelay local named A. Hofstetter managed to turn production around. He was awarded a prize from the Concours Universel de Paris in 1856, and won awards in other shows.
Several dairies in the village were established at the end of the 19th century. At that time, about 10 tonnes of Tête de Moine were exported, even as far as Russia.
Farmhouse Tête de Moine (tête de moine fermière) or wood-fired Tête de Moine (tête de moine au feu de bois) is a semi-hard cheese made from raw, unpasteurised milk from rare local cattle breeds.
Cylindrical in shape, this cheese has a natural rind that is hard and brown to reddish in colour. The paste if delicate, ivory to pale yellow in colour, depending on the season. Its flavour is quite apparent.
It can be cut with a knife but, more often, a special tool called a girolle is used: The cheese is served by scraping the surface in a circular manner, to serve it in shavings.
Farmhouse/wood-fired Tête de Moine is different from other varieties of the same cheese because it is made using a traditional recipe only: The temperature is lower during production, the season it is made in is limited to pasturing periods, it is ripened carefully to full ageing, and it is made on-farm.
After the girolle, the tool used to make the shavings, was invented in 1892, this cheese production was increased to respond to market demand. Indeed, the flavors have become uniform and production methods and recipes have been modernized.
Today there is only one producer of Farmhouse Tête de Moine, making the cheese as it was originally made when it was invented by the Bellelay monks. In 2017, 500 wheels weighing 900 grams were made.
Tete De Moine Cheese Sale
La description la plus ancienne du Fromage de Bellelay date de l’année 1628. Il y est indiqué que l’on doit utiliser pour ce fromage “un lait très gras, d’excellente qualité, issu des meilleures herbes et plantes du pays”.
À la suite des troubles de la Révolution Française, les moines furent chassés de l’Abbaye. Le fromage continua cependant d’ être produit dans les fromageries du domaine de l’ancienne Abbaye. Vers le milieu du XIXème siècle, un paysan de Bellelay, A. Hofstetter, parvint à donner un nouvel essor à la production. Il reçut un prix au Concours universel de Paris en 1856 et des distinctions à d’autres expositions.
Plusieurs fromageries de village furent fondées à la fin du XIXème siècle. À cette époque, environ 10 tonnes de Tête de Moine étaient exportées, et ce, jusqu’en Russie.
La tête de moine fermier (ou au feu de bois) est un fromage à pâte mi-dure au lait cru, non pasteurisé et issus de vaches Pro Specie Rara permettand l’obtention du même label.
De forme cylindrique, c’est un fromage à croûte naturelle, ferme, de couleur brune à brune-rouge. La pâte est fine, de couleur ivoire à jaune clair selon la saison. De plus, sa saveur est assez relevée.
La tête de moine se racle toujours soit avec un couteau, soit grâce à Ia girolle. La tête de moine est enfoncée sur une tige métallique ou un couteau horizontal est inséré.En utilisant ce couteau, le fromage est servi en raclant la surface dans un geste circulaire, pour en faire comme des copeaux.
La tête de moine au feu de bois se différencie des autres productions du même fromage car elle est produite selon la recette traditionnelle: une température moins élevée durant la fabrication, une saison de fabrication limitée au temps de pâture, un affinage mené jusqu’à pleine maturité et une transformation artisanale au sein de l’exploitation fermière.
Depuis la création de la girolle, appareil utilisé pour faire des rosettes de têtes de moine, en 1982, la production de ce fromage a largement augmenté afin de répondre à la demande du marché. Ainsi, les goûts se sont uniformisés, les méthodes de production et les recettes se sont modernisées. De plus, la chauffe directe au feu de bois n’est plus utilisée dans les autres fromageries, principalement pour des raisons techniques et économiques.
Aujourd’hui il ne reste qu’un seul producteur detête de moine au feu de bois: il s’agit donc de la dernière production fermièrecomme il s’en faisait au début de sa conception par les moines de Bellelay. En 2017, il s’est produit 500 pièces d’environ 900 grammes.