Hard & aged Cow’s milk

Tête de Moine

Shaved into rosettes with a hand-cranked blade, because slicing ruins it.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Made at Bellelay Abbey since at least 1192. It is never sliced: a device called a *girolle*, invented in 1982, pivots a blade across the top of the cylinder and shaves off ruffled rosettes.

The shaving is functional, not decorative — the thin ruffles expose far more surface area, which releases the aroma and completely changes how the cheese eats. Rich, fruity and pungent.

Tastes of

dried fruit roasted nut butter a pungent finish

Put it next to

Pinot Noir Cured meat Pickled walnuts Dark bread