It's one of cheesedom's great visuals. Comparable in size to a large soup can, Tête de Moine sits atop a girolle, a board that holds the cheese in place while a blade shaves it from the top ...

Tête de Moine, a semi-hard Swiss cheese that often finds its way onto charcuterie boards and salads, not only brings a rich, nutty and creamy flavor, but also adds a dramatic flare to the ...

The first time I encountered the Swiss cheese Tete de Moine, it was on someone else's plate. My husband and I were having dinner at a Paris wine bar perhaps 20 years ago when a dish at the ...

Cheese connoisseurs are no doubt familiar with a particular kind of semi-hard Swiss cheese called "Tête de Moine." Rather than spreading or slicing the cheese, Tête de Moine is usually served by ...

The Swiss cheese known as Tête de Moine or “monk’s head” is served in a peculiar fashion. A specially designed blade scrapes off thin slices of the cheese wheel, rotating around its surface ...

The Tête de Moine cheese from Bellelay region of Switzerland is iconic because of the way it is served. This semi-hard cheese ideally shouldn’t be cut: instead it’s scraped and served.

It’s fruity and tangy, with a bit of earthiness, and my friend suggested that it would pair beautifully with turkey and rosemary—maybe make a sandwich of Thanksgiving leftovers with this cheese. You ...

When it comes to the famous “Tete de Moine”, however, it should be shaved into rosettes with a rotating slicer. “That is best done when the cheese comes straight out of the fridge,” says ...

The producers of Tête de Moine (Monk’s head) cheese have been going from strength to strength with sales figures increasing by 50 per cent over the past decade. Just over 2,150 tons of the ...

Subscribe now!) The Tête de Moine cheese from the Bellelay region of Switzerland is iconic because of the way it is served. This semi-hard cheese ideally shouldn’t be cut: instead, it’s ...