Bernese Jura · Switzerland
Tête de Moine.
Tête de Moine is rarely cut — it is scraped into delicate frilled rosettes that catch the air and bloom with aroma. Each shaving delivers a concentrated burst of toasted hazelnut, dried fruit and a faintly spicy, barnyard funk, far more intense than the cheese's modest size suggests. The dense, ivory paste is firm yet melts on the tongue, finishing long and savory beneath its brushed, reddish-brown rind.
Origin
47.2°N · 7.2°E
The story
How it's made.
Why it tastes that way.
Produced in the Bernese Jura since at least the 12th century by the monks of Bellelay Abbey, Tête de Moine — French for 'monk's head' — takes its name either from the tonsured monks who made it or from the monastery's practice of allotting one cheese per monk.
Made from raw cow's milk and matured for a minimum of 75 days on spruce boards, it earned Swiss AOP protection in 2001. Tradition forbids slicing the small cylindrical wheels; instead the top is pared away in thin curls.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- washed
- Age
- 3–6 mo
- Protected
- PDO · since 2001
- Intensity
- 4 / 5
- Texture
- semi-hard
Tasting profile
What it tastes like.
These bars are a visual read of Tête de Moine's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for alpine cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 45–60 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Cut thin wedges from the centre out, so every slice gets its share of paste and rind.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Tête.
38 pairings across 7 categories.
Beer & Cider
Spirits
Fruits & Jams
Where to find it
Cheese counters.
Counter listings for Tête de Moine are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Take it with you
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