Monk Cheese From Switzerland

Chuck Zimmerman

Cheese ManWhile at the IFAJ Congress we were fed cheese at a number of functions. None was better than from Tete De Moine. This guy isn’t a monk but he’s wearing a habit to show the roots of the company which took over the cheese business from the Monks of the Monastery of Bellelay. You can order their cheese online now and it comes with the little pirouette cutter that slices it into very fine ribbons.

Cheese, International

Comments 2

  1. I tried this cheese for the first time today and it is quite delicious. it is a fairly hard cheese but creamy to the taste with a very unusual after taste. Dont be put of by the strong aroma of the skin, the cheese taste will surprise you and you will go back for more

  2. I tried this cheese for the first time today and it is quite delicious. it is a fairly hard cheese but creamy to the taste with a very unusual after taste. Dont be put of by the strong aroma of the skin, the cheese taste will surprise you and you will go back for more

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