TÊTE DE MOINE is pared

TÊTE DE MOINE, 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 amount 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, Bellelay cheese to develop. This gives the cheese an even more delicious taste.

The cheese is pared with a blade held at right angles to the surface, using the same method as that employed by the monks of the Bellelay abbey. With the invention of the «Girolle®», in 1982, an ingenious device of Metafil AG in Lajoux, the paring process has become much easier. TÊTE DE MOINE rosettes are best pared when the cheese is taken right out of the fridge.