Alpine cheese
22 October 2003
Tête de Moine or "monk's head" cheese is so called because when it is cut with a Girolle rotary cutter the top part of the rind is taken off - making the cheese resemble the bald pate of a monk. Originally created in the monasteries of the Jura Mountains on the Franco-Swiss border, the 800g cheese is made of raw milk. The Cheese Cellar, which now stocks the cheese, recommends it is accompanied by full-bodied red wines.
PRICE: £16 per kg
AVAILABLE FROM:The Cheese Cellar
