Cheese - Tete de Moine
DESCRIPTION
Made by abbey monks deep in the Jura mountains, this cylindrical wheel of alpine cheese was invented over 800 years ago.Ā Named "Monk's Head" in honor of its origin, thin shavings are taken off the top much like how monk's traditionally shave a bald spot (tonsure) on theirs as well.Ā With a dense texture and fruity flavor, each thin shaving is rich in flavor since only pasture-fed cows are milked.Ā To learn more about Tete de Moine click here!
PLEASE NOTE A FULL WHEEL (AROUND 2 LBS) IS SHIPPED FOR THIS CHEESE, NOT AN 8 OZ PIECE.Ā THE GIROLLE CUTTING DEVICE IS NOT INCLUDED.
ORIGIN
Switzerland
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Raw milk
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a French camembert and American Kunik
- By Origin - cave aged swiss emmenthaler and reblochon
- Pairings - spicy pickles, luscious charcuterie and some dried figs pair well
Ā
SUBSTITUTES
Ā
INGREDIENTS
Raw cow milk, rennet, salt, enzyme, cheese culture
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Tete de Moine
Cheese - Tete de Moine
DESCRIPTION
Made by abbey monks deep in the Jura mountains, this cylindrical wheel of alpine cheese was invented over 800 years ago.Ā Named "Monk's Head" in honor of its origin, thin shavings are taken off the top much like how monk's traditionally shave a bald spot (tonsure) on theirs as well.Ā With a dense texture and fruity flavor, each thin shaving is rich in flavor since only pasture-fed cows are milked.Ā To learn more about Tete de Moine click here!
PLEASE NOTE A FULL WHEEL (AROUND 2 LBS) IS SHIPPED FOR THIS CHEESE, NOT AN 8 OZ PIECE.Ā THE GIROLLE CUTTING DEVICE IS NOT INCLUDED.
ORIGIN
Switzerland
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Raw milk
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a French camembert and American Kunik
- By Origin - cave aged swiss emmenthaler and reblochon
- Pairings - spicy pickles, luscious charcuterie and some dried figs pair well
Ā
SUBSTITUTES
Ā
INGREDIENTS
Raw cow milk, rennet, salt, enzyme, cheese culture
Original: $69.99
-70%$69.99
$21.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
Made by abbey monks deep in the Jura mountains, this cylindrical wheel of alpine cheese was invented over 800 years ago.Ā Named "Monk's Head" in honor of its origin, thin shavings are taken off the top much like how monk's traditionally shave a bald spot (tonsure) on theirs as well.Ā With a dense texture and fruity flavor, each thin shaving is rich in flavor since only pasture-fed cows are milked.Ā To learn more about Tete de Moine click here!
PLEASE NOTE A FULL WHEEL (AROUND 2 LBS) IS SHIPPED FOR THIS CHEESE, NOT AN 8 OZ PIECE.Ā THE GIROLLE CUTTING DEVICE IS NOT INCLUDED.
ORIGIN
Switzerland
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Raw milk
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a French camembert and American Kunik
- By Origin - cave aged swiss emmenthaler and reblochon
- Pairings - spicy pickles, luscious charcuterie and some dried figs pair well
Ā
SUBSTITUTES
Ā
INGREDIENTS
Raw cow milk, rennet, salt, enzyme, cheese culture
