Tete De Moine Casino

Posted on 3/28/2022 by admin

Tete De Moine Casino Rating: 5,9/10 9381 reviews

Tete De Moine Cheese (Whole Wheel Appx 2 Lbs) 2.7 out of 5 stars 9. 99 ($38.50/pound) FREE Shipping. Usually ships within 1 to 3 weeks. 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.

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It was on Instagram that I first saw how to serve Tete De Moine in beautiful ruffles. I was impressed by the unique way we can serve this fancy cheese. When I started to do research, I discover for myself that Tete De Moine is a fancy cheese brand and a well-known Swiss cheese name in the world, also known as Monk’s head cheese.

An unmistakable characteristic “head” from the Jura mountains

Its history dates back to the 12th century, eating it is a truly unique experience and its flavour is a revelation: that’s Tête de Moine.

The Bellelay monastery was built in 1136 in the northern part of the Bernese Jura. The canons obviously had a gift for cheese-making as their product was first documented just a few years later. They paid their dues for various pieces of land with their cheese. Many documents can be found over the following centuries which refer to the use of cheese as a means of payment.

The name “Tête de Moine” (monk’s head) was first used at the end of the 18th century when the region briefly belonged to the French département of Mont-Terrible. It may have been used derisively as monks used to shave their heads (the tonsure). But it may equally have just been a way of counting: how many cheeses are stored per (monk’s) head? In any case: the name still stands today and has been part of the official name, along with its original provenance, since 2001: Tête de Moine, Fromage de Bellelay AOP.

It has been proven that Tête de Moine has always been scraped instead of sliced. Scraping increases the surface area of the cheese which comes in contact with moving air, allowing the typical flavours to unfold to the full. Maybe the monks in the Abbey of Bellelay did it to enjoy a sneaky snack. Today, various scraping devices are used for this purpose, going back to the Girolle® invented in 1981. The Fleurolle sold by Spielhofer makes it very easy to create the delightful rosettes which have since become the trademark of Tête de Moine.

Tête de Moine is a cylindrical, washed, semi-soft, raw milk cheese weighing 880 grams. It is made from a very fine-grained paste which melts slightly in the mouth. The lush grass and herbs of the pastures and natural mountain milk make Tête de Moine a product of its “terroir” and create it its incomparable flavour. It is produced according to the stringent standard of the AOP specifications and is matured for at least two and a half months on pine boards. Only eight cheese dairies in the Bernese and Jura hills are allowed to make Tête de Moine.

The melt-in-the-mouth, flavoursome, heavenly classic.

Matured for at least four months: smooth, aromatic, full-on flavour.

Prepared in line with tradition for your enjoyment.

The cylindrical shape of the cheese is typical of Tête de Moine, as is the secret recipe and in particular the bacterial culture. Once the fresh cheese has been shaped properly and provided with a casein label, it is pressed. In then spends 24 hours in a brine bath, followed by daily brine washes over 14 days. At Spielhofer, this task is carried out entirely automatically using a robot. The Tête de Moine is then left to mature for 3 or even 4 months (for the Tête de Moine Réserve). During this period, it is still rubbed with water once or twice a week in order to maintain the right humidity level.

Spielhofer produces about 260 tonnes of Tête de Moine and buys a further 600 tonnes from other manufacturers. About 80% is then exported to 65 countries worldwide. In order to manage such quantities, we work in three shifts on a seasonal basis. In November and December, the packing department is particularly busy as Tête de Moine is a favourite Christmas gift, notably bearing the customer branding, for example with a matching Fleurolle.

Spielhofer is not an industrial company. We know all of our milk suppliers in person and visit them daily. We are aware of their concerns and the challenges they face. We treat them as partners and support them whenever possible. After all, it’s all about milk, the white gold of the Jura mountains.

Tête de Moine with girolle

Tête de Moine (French pronunciation: [tɛd də mwan], 'monk's head') is a type of cheese manufactured in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern.

Traditionally, the cheese is prepared for eating in an unusual way: the cheese is carefully scraped with a knife to produce thin shavings, which is said to help develop the odour and flavour by allowing oxygen to reach more of the surface.

Tete De Moine Cheese Making Recipe

There are two explanations for the origin of the name Tête de Moine, which translates literally as 'monk's head'. The name was first documented in the records of Mont-Terrible, a Department established by the French when they annexed the region from 1793 to 1799 at the time of the French Revolution. The first theory is that it is a mocking name bestowed by French occupation soldiers who compared the method of serving the cheese to shaving the top of a skull to create a monk’s tonsure. The second explanation is based on tales from the Jura region which refer to the number of cheeses stored at the cloister 'per tonsure', or per resident monk.^[1]

Texts from as far back as 1192^[2] attest to the cheese-making skill of the monks of Bellelay. Over time, the Tête de Moine was used by tenant farmers as payment to land owners, as well as figuring in legal settlements, being offered as a gift to the prince-bishops of Basel, and even serving as currency.

Tête de Moine is made from unpasteurized, whole cow's milk and is a semi-hard cheese. It is cylindrical in shape, with a height typically equal to 70 to 100% of its diameter. The average weight of a Tête de Moine is 850 g, but some specimens can weigh as much as 2.5 kg. 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. This apparatus helped to boost the consumption of this cheese.