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Tete-de-Moine AOP
First made in the twelfth century by monks, this protected alpine-style features a textured rind with a smooth, dense golden paste thanks to the use of raw cows milk.
Largely inseparable from its cutting tool invented in the 1980s, the girolle allows you to make thin shavings of Tête de Moine, perfect for revealing delicate flavours of butter, hay and mushrooms with a salty, lactic finish.
Sold in a half or whole wheel, cut horizontally. Only here for the winter season!
Cow’s Milk
Switzerland
Unpasteurized