Raw milk cheese

Tête de Moine AOP, Bellelay cheese is good for your health, pleases your palate and your eye. Whereas pasteurisation destroys the natural microflora of the milk, unpasteurised or raw milk from the AOP region used for Tête de Moine AOP fully preserves its unique taste and is a prerequisite for the production of this cheese with its distinct aroma.

As a raw milk cheese Tête de Moine AOP has to comply with strict quality requirements so that the cheese is perfectly safe. Tête de Moine AOP is free form gluten and lactose, but rich in proteins and minerals.

Lactose intolerance

The lactose present in milk in nature is largely found in the whey during cheese production. Whey is the watery component left over after the cheese has been formed. Whatever lactose remains will be completely decomposed during the cheese maturing process so that Tête de Moine AOP may also be savoured by people who are intolerant to lactose.

Celiac disease

Tête de Moine AOP, Bellelay cheese, is made from silage-free milk, rennin, milk cultures and salt, without any additives. Tête de Moine AOP, therefore, does not contain any gluten which makes it edible for people suffering from celiac disease or gluten enteropathy.

Nutritional values

Cheese is the concentrated and easily digestible form of milk. 1 kg of Tête de Moine AOP requires over 10 litres of milk. Tête de Moine AOP, therefore, contains a lot of vital nutrients in large amounts. Cheese is a real champion supplier of calcium and proteins, it contains more proteins than meat or fish.

The most important minerals in cheese are calcium and, in particular, magnesium. Cheese also provides vitamins, like vitamin A and some of the vitamin B group.

Tête de Moine AOP is said to contain 51% of fat, but this value refers to the fat content in dry matter (FIDM). Dry matter is the absolute weight of the cheese minus the weight of the water. Since cheese contains a large amount of water, the weight of FIDM does not correspond to the absolute fat content. The value is used to express the texture of the cheese body. The following table shows that Tête de Moine AOP is composed of roughly 1/3 of water fat and protein.

Average nutritional values per 100 g :