S$ 68

Description

Tête de Moine AOP, 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 a 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 AOP, Bellelay cheese to develop. This gives the cheese an even more delicious taste..
Tête de Moine AOP and the Girolle make a much coveted present and the attraction of your party. The speciality from the Swiss Jura is also an exquisite dessert cheese. Owing to its well-balanced taste Tête de Moine AOP goes with almost any drink..
The cheese is pared with a blade held at right angles to the surface, using the same method as employed by the monks of the Bellelay abbey. With the invention of the Girolle, in 1982, an ingenious device of Metafil-laGirolle AG in Lajoux, the paring process has become much easier. Tête de Moine AOP rosettes are best pared when the cheese is taken right out of the fridge..
Party buffet, dessert or cheese boards Tête de Moine AOP is always right. Have you ever tasted a cheese of such an unusual shape? Those delicate Tête de Moine AOP rosettes make every cheese board a treat for the eye. They are particularly suitable as appetizers with an aperitif or a supplement to the party buffet. Fresh fruit like grapes, figs or nuts make ideal decorations for the cheese. You may also garnish your salads with Tête de Moine AOP rosettes..

Product description ------------------- Tête de Moine AOP, 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 a 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 AOP, Bellelay cheese to develop. This gives the cheese an even more delicious taste. Directions ---------- Origin Derived from the former Monastery of Bellelay in the Swiss Jura Origin and production area According to the AOP specifications the production area of the AOP cheese is restricted to the ain area in the districts of Franches Montagnes, Moutier, Porrentruy and Courtelary in the Swiss Jura Raw material Natural, untreated ain milk from cows fed without silage. The use of additives to manufacture this cheese is prohibited Shape, size, weight Cylindrical cheeses of 10 - 15 cm in diameter with a minimum height of 70 % and a maximum height of 100 % of the diameter. Weight: Usually between 700 and 900 g / cheese wheel Products on offer Tête de Moine AOP is available as whole wheels or halves wrapped in aluminium foil or clear film. Pre-packed Tête de Moine AOP rosettes are also available content Min. 51 % in dry matter Rind Natural, firm, brown to reddish-brown Body Ivory-coloured to bright light yellow (depending on time of the year) Holes 1 - 8 mm in diameter, rather sparse, a few small cracks Texture Delicate, silky Special features Tête de Moine AOP should not be cut, but pared to form rosettes straight after being taken out of the refrigerator by means of a Girolle® Flavour / aroma Purely aromatic, more distinct with age Maturity period 3 to 4 months

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Tête de Moine - Whole Cheese | +/- 850g - 1.87 lbs

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