Hygiene controls

During the production cycle the bacteriological and physical characteristics of the cheese are constantly checked. Cheese-makers are thus provided with further information, and owing to their experience they are able to assess batch and quality requirements. Such tests are all the more helpful since Tête de Moine AOP is produced with untreated raw milk instead of pasteurised material.

Assessment

Quality testing of Tête de Moine AOP is done in compliance with the AOP specifications. A so-called assessment is performed every month in the cellars of the cheese dairies or in a general storage hall by three experts. They assess the cheese quality as to the appearance, holes, body (colour, ability to be pared), aroma and taste. For each of those items the cheese is awarded 1 to 5 points, up to a maximum of 20 points. Each item must get at least 4 points in order to qualify, and Tête de Moine AOP has to attain a minimum of 18 points altogether.

The lots with fewer than 18 points cannot be classified as Tête de Moine AOP. Our quality control system makes sure that only impeccable cheese wheels are put onto the market.