Traditionally made with only summers milk the translation of this cheeses name is "Head of Monk." Made for over 800 years at the Abbey de Bellalay, it a Swiss Cheese through and through. Although a somewhat smaller wheel of cheese compared to its fellow country cheeses, don't let it's small size trick you into thinking he's a cute and milk little baby of a cheese. He is not! More like a dirty little devil. The Griolle, was invented for this cheese in mind, allowing the cheese to be shaved in a circular motion as apposed to with a knife right across the top. This added effort in the preparation and slicing has a purpose: it actually accentuates the aroma and flavor of the cheese. Similar to swirling wine, the Griolle does just that for this cheese. You may have noticed one of this handy little contraptions on the cheese case - if not, check it out next time your in. Request a sample of the Tete de Moine, right off the Griolle and have a fast of the old world in Switzerland. Strong, Meaty, Salty, Earthy, Fruity Flippin Deliciouslness. Serve with dried cherries and an aged Gewerztraminer! And don't be sissy - this rind is edible.
