First the milk has to be tested, then it is poured into a copper vat and where evening and morning milk supplies are mixed. Selected cheese cultures are added, which will produced desired milk acidity. This processed is called maturation. Rennet (a natural product), is then added, which curdles the milk in about 30 minutes.
From April 26, discover an exhibition of caricatures by "Caro", Caroline Rutz, Nidau and Vincent L'Epée, Neuchâtel on Tête de Moine PDO and Raclette du Valais (PDO), guest of honour of the Fête de la Tete de Moine 2023, at the Maison de la Tête de Moine. Admission is free.
The 7th Festival of Tête de Moine took place in Bellelay from May 4th to May 5th 2024.
Sbrinz AOP will be the guest of honour at the event.
Please your friends, commercial partners, customers or colleagues with an original Swiss gift.
Once upon a time there was a cheese like no other. Published to celebrate the 20th anniversary of the PDO certification, this book relates the odyssey of the Tête de Moine.
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