In the heart of the Jura region, an ancestral tradition
For over 800 years, the monks at the Bellelay Abbey have been passing on the recipe for this cheese which is now enjoyed in Switzerland and elsewhere in the world. The name "Tête de Moine" (Monk's Head) appeared in 1790, when the monks were expelled from the Abbey during the French Revolution.
Produced in the cantons of Bern and Jura, Tête de Moine AOP is created from raw milk delivered to the cheese dairy all year round. The wheels of cheese are matured for at least 3 months on spruce boards. Thanks to a man from Jura, who invented a clever tool called the "Girolle", it is possible to form beautiful flowers from the cheese. The result is an impressive effect for a festive appetizer or to be simply added to a cheese platter.