1/2 fromage de tête de moine Le Chat-Bo - 1
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1/2 fromage de tête de moine Le Chat-Bo - 1
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This cheese is unique in that it is eaten in the form of rosettes made with the "girolle".

It originates from the Bernese Jura, the French-speaking region of the canton of Bern. It comes from the Bellelay Abbey in Saicourt, in the district of Moutier.

At present, less than ten cheese dairies in the mountain region of the Franches-Montagnes, Porrentruy and Moutier districts and Courtelary produce this cheese.

The monks of the Bellelay Abbey began making this cheese over eight centuries ago.

The monks of Bellelay Abbey began to produce this cheese more than eight centuries ago and it has been awarded an AOC since January 2001. As early as 1192, written records show that the abbots' cheese had acquired such a reputation that it was used to pay the farmers' fees to the owners of the farms, to settle disputes, to be offered as a gift to the prince-bishops of Basle or as a bargaining chip.

A letter dated 16 August 1570 sent by the Abbot of Bellelay to the Prince-Bishop of Basel mentions Bellelay cheese. It is a cheese made from whole, raw cow's milk and is pressed into a semi-hard or semi-hard paste. Today it weighs an average of 850 grams, whereas at the time it could weigh up to 2.5 kg.

It is characterised by its cylindrical shape, the height of which is 70-100% of the diameter, and is best eaten with a dry white wine, after maturing for at least 2.5 months on a spruce board. In 1981, the "girolle" was invented, a device that allows the making of "Tête de Moine" rosettes by turning a scraper on a shaft planted in the centre of the cheese.

This device gave a decisive impulse to the demand and thus to the production of this cheese, which has grown from about 200 tons in 1981 to 2150 tons in 2010

This device gave a decisive impulse to the demand and thus to the production of this cheese, which increased from about 200 tons in 1981 to 2150 tons in 2010.

Data sheet

Poids
LAIT
lait de vache au lait cru
TEXTURE
Dure
ALLERGENE
Lait
MATIERE GRASSE
32 %
PROVENANCE
Ain
SAISON
Toute l'année
VIN CONSEILLE
Aligoté
INTENSITE
médium
APPELLATION
AOC depuis 2001

Specific References

EAN13
3870351390009
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Anonymous customer published the 09/05/2022 following an order made on 02/05/2022

5/5

Goûteux et fin

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Anonymous customer published the 28/12/2020 following an order made on 06/12/2020

5/5

Très bien.

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Anonymous customer published the 20/04/2020 following an order made on 13/04/2020

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1/2 AOC monk's head cheese

€24.95
-20%
€19.96 Tax included

Tête de Moine is a Swiss designation protected by AOC for a cheese made from whole, raw cow's milk.

Qty
Cheese Maker Advise
Tips from the cheese maker
Always keep the cheese in its original paper for a longer preservation, you can taste it with figs, honey, dried apricots, fig confit, apples. In 1981 the "girolle" was invented, a device that allows you to make "rosettes of Tête de Moine" by turning a sc
1/2 AOC monk's head cheese
Prix de base €24.95
Prix actuel €19.96
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Calculation of shipping costs
Chronofresh shipping packages are available with no minimum purchase amount: FRANCE 18€ from 1€ to 59,99€. 10€ from 60€ to 79,99€. 8€ from 80€ to 99,99€. Free delivery on orders over 100€. CORSE & EUROPE 45€ from 1€ to 79,99€. 35€ from 80€ to 99,99€. 28€ from 100€ to 249,99€. Free delivery on orders over 250€.