Tête de Moine was historically made by the monks in the Bellelay monastery, founded in 1136 and confirmed 6 years later by Pope Innocent II.
A document from 1192, a century prior to the Swiss confederation, mentions the Bellelay monks in connection to cheese: They paid the annual poll tax on some property assets with cheese made at the Abbey. Several documents over the following centuries attest the use of this valuable cheese as a means of payment.
The oldest description of Bellelay cheese dates back to 1628. The recipe calls for use of 'very fatty milk of excellent quality from the best herbs and plants in the country'.
After the troubles during the French Revolution, the monks were banished from the Abbey. However, the cheese continued to be produced in dairies located in the former Abbey properties. Around the middle of the 19th century, a Bellelay local named A. Hofstetter managed to turn production around. He was awarded a prize from the Concours Universel de Paris in 1856, and won awards in other shows.
Several dairies in the village were established at the end of the 19th century. At that time, about 10 tonnes of Tête de Moine were exported, even as far as Russia.
Farmhouse Tête de Moine (tête de moine fermière) or wood-fired Tête de Moine (tête de moine au feu de bois) is a semi-hard cheese made from raw, unpasteurised milk from rare local cattle breeds.
Cylindrical in shape, this cheese has a natural rind that is hard and brown to reddish in colour. The paste if delicate, ivory to pale yellow in colour, depending on the season. Its flavour is quite apparent.
It can be cut with a knife but, more often, a special tool called a girolle is used: The cheese is served by scraping the surface in a circular manner, to serve it in shavings.
Farmhouse/wood-fired Tête de Moine is different from other varieties of the same cheese because it is made using a traditional recipe only: The temperature is lower during production, the season it is made in is limited to pasturing periods, it is ripened carefully to full ageing, and it is made on-farm.
After the girolle, the tool used to make the shavings, was invented in 1892, this cheese production was increased to respond to market demand. Indeed, the flavors have become uniform and production methods and recipes have been modernized.
Today there is only one producer of Farmhouse Tête de Moine, making the cheese as it was originally made when it was invented by the Bellelay monks. In 2017, 500 wheels weighing 900 grams were made.
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I ended up being gifted a wheel of tete de moine (hosted a party, friend wanted to repay with the amount he ate), but I wasn't planning on having anything (and I don't think I can eat it all myself) for the next few weeks. Tete de Moine AOC 900gram Whole Cheese - Weight Can Vary by 10 Percent. 4.4 out of 5 stars 52. It was on Instagram that I first saw how to serve Tete De Moine in beautiful ruffles. I was impressed by the unique way we can serve this fancy cheese. When I started to do research, I discover for myself that Tete De Moine is a fancy cheese brand and a well-known Swiss cheese name in the world, also known as Monk's head cheese.
Older Tete de Moine cheeses smell strongly of roasted nuts with wine-like aromas. The flavor is sweet and tangy, with musty wood mold and nuts. Poker chasing losses. Tetee de Moine can be sliced vertically but to get the frilly curls of cheese traditionally served in Switzerland you will need to use a girolle. Tete de Moine, made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when compared to other cheeses from Switzerland, like Gruyere and Emmental.
La description la plus ancienne du Fromage de Bellelay date de l'année 1628. Il y est indiqué que l'on doit utiliser pour ce fromage 'un lait très gras, d'excellente qualité, issu des meilleures herbes et plantes du pays'.
À la suite des troubles de la Révolution Française, les moines furent chassés de l'Abbaye. Le fromage continua cependant d' être produit dans les fromageries du domaine de l'ancienne Abbaye. Vers le milieu du XIXème siècle, un paysan de Bellelay, A. Hofstetter, parvint à donner un nouvel essor à la production. Il reçut un prix au Concours universel de Paris en 1856 et des distinctions à d'autres expositions.
Plusieurs fromageries de village furent fondées à la fin du XIXème siècle. À cette époque, environ 10 tonnes de Tête de Moine étaient exportées, et ce, jusqu'en Russie.
La tête de moine fermier (ou au feu de bois) est un fromage à pâte mi-dure au lait cru, non pasteurisé et issus de vaches Pro Specie Rara permettand l'obtention du même label.
De forme cylindrique, c'est un fromage à croûte naturelle, ferme, de couleur brune à brune-rouge. La pâte est fine, de couleur ivoire à jaune clair selon la saison. De plus, sa saveur est assez relevée.
La tête de moine se racle toujours soit avec un couteau, soit grâce à Ia girolle. La tête de moine est enfoncée sur une tige métallique ou un couteau horizontal est inséré.En utilisant ce couteau, le fromage est servi en raclant la surface dans un geste circulaire, pour en faire comme des copeaux.
La tête de moine au feu de bois se différencie des autres productions du même fromage car elle est produite selon la recette traditionnelle: une température moins élevée durant la fabrication, une saison de fabrication limitée au temps de pâture, un affinage mené jusqu'à pleine maturité et une transformation artisanale au sein de l'exploitation fermière.
Depuis la création de la girolle, appareil utilisé pour faire des rosettes de têtes de moine, en 1982, la production de ce fromage a largement augmenté afin de répondre à la demande du marché. Ainsi, les goûts se sont uniformisés, les méthodes de production et les recettes se sont modernisées. De plus, la chauffe directe au feu de bois n'est plus utilisée dans les autres fromageries, principalement pour des raisons techniques et économiques.
Aujourd'hui il ne reste qu'un seul producteur detête de moine au feu de bois: il s'agit donc de la dernière production fermièrecomme il s'en faisait au début de sa conception par les moines de Bellelay. En 2017, il s'est produit 500 pièces d'environ 900 grammes.
An unmistakable characteristic 'head' from the Jura mountains Grand casino luzern wikipedia.
Its history dates back to the 12th century, eating it is a truly unique experience and its flavour is a revelation: that's Tête de Moine.
The Bellelay monastery was built in 1136 in the northern part of the Bernese Jura. The canons obviously had a gift for cheese-making as their product was first documented just a few years later. They paid their dues for various pieces of land with their cheese. Many documents can be found over the following centuries which refer to the use of cheese as a means of payment.
The name 'Tête de Moine' (monk's head) was first used at the end of the 18th century when the region briefly belonged to the French département of Mont-Terrible. It may have been used derisively as monks used to shave their heads (the tonsure). But it may equally have just been a way of counting: how many cheeses are stored per (monk's) head? In any case: the name still stands today and has been part of the official name, along with its original provenance, since 2001: Tête de Moine, Fromage de Bellelay AOP.
It has been proven that Tête de Moine has always been scraped instead of sliced. Scraping increases the surface area of the cheese which comes in contact with moving air, allowing the typical flavours to unfold to the full. Maybe the monks in the Abbey of Bellelay did it to enjoy a sneaky snack. Today, various scraping devices are used for this purpose, going back to the Girolle® invented in 1981. The Fleurolle sold by Spielhofer makes it very easy to create the delightful rosettes which have since become the trademark of Tête de Moine.
Tête de Moine is a cylindrical, washed, semi-soft, raw milk cheese weighing 880 grams. It is made from a very fine-grained paste which melts slightly in the mouth. The lush grass and herbs of the pastures and natural mountain milk make Tête de Moine a product of its 'terroir' and create it its incomparable flavour. It is produced according to the stringent standard of the AOP specifications and is matured for at least two and a half months on pine boards. Only eight cheese dairies in the Bernese and Jura hills are allowed to make Tête de Moine.
The melt-in-the-mouth, flavoursome, heavenly classic.
Matured for at least four months: smooth, aromatic, full-on flavour.
Prepared in line with tradition for your enjoyment.
Tête de Moine was historically made by the monks in the Bellelay monastery, founded in 1136 and confirmed 6 years later by Pope Innocent II.
A document from 1192, a century prior to the Swiss confederation, mentions the Bellelay monks in connection to cheese: They paid the annual poll tax on some property assets with cheese made at the Abbey. Several documents over the following centuries attest the use of this valuable cheese as a means of payment.
The oldest description of Bellelay cheese dates back to 1628. The recipe calls for use of 'very fatty milk of excellent quality from the best herbs and plants in the country'.
After the troubles during the French Revolution, the monks were banished from the Abbey. However, the cheese continued to be produced in dairies located in the former Abbey properties. Around the middle of the 19th century, a Bellelay local named A. Hofstetter managed to turn production around. He was awarded a prize from the Concours Universel de Paris in 1856, and won awards in other shows.
Several dairies in the village were established at the end of the 19th century. At that time, about 10 tonnes of Tête de Moine were exported, even as far as Russia.
Farmhouse Tête de Moine (tête de moine fermière) or wood-fired Tête de Moine (tête de moine au feu de bois) is a semi-hard cheese made from raw, unpasteurised milk from rare local cattle breeds.
Cylindrical in shape, this cheese has a natural rind that is hard and brown to reddish in colour. The paste if delicate, ivory to pale yellow in colour, depending on the season. Its flavour is quite apparent.
It can be cut with a knife but, more often, a special tool called a girolle is used: The cheese is served by scraping the surface in a circular manner, to serve it in shavings.
Farmhouse/wood-fired Tête de Moine is different from other varieties of the same cheese because it is made using a traditional recipe only: The temperature is lower during production, the season it is made in is limited to pasturing periods, it is ripened carefully to full ageing, and it is made on-farm.
After the girolle, the tool used to make the shavings, was invented in 1892, this cheese production was increased to respond to market demand. Indeed, the flavors have become uniform and production methods and recipes have been modernized.
Today there is only one producer of Farmhouse Tête de Moine, making the cheese as it was originally made when it was invented by the Bellelay monks. In 2017, 500 wheels weighing 900 grams were made.
Tete De Moine Casino Black River Falls
I ended up being gifted a wheel of tete de moine (hosted a party, friend wanted to repay with the amount he ate), but I wasn't planning on having anything (and I don't think I can eat it all myself) for the next few weeks. Tete de Moine AOC 900gram Whole Cheese - Weight Can Vary by 10 Percent. 4.4 out of 5 stars 52. It was on Instagram that I first saw how to serve Tete De Moine in beautiful ruffles. I was impressed by the unique way we can serve this fancy cheese. When I started to do research, I discover for myself that Tete De Moine is a fancy cheese brand and a well-known Swiss cheese name in the world, also known as Monk's head cheese.
Older Tete de Moine cheeses smell strongly of roasted nuts with wine-like aromas. The flavor is sweet and tangy, with musty wood mold and nuts. Poker chasing losses. Tetee de Moine can be sliced vertically but to get the frilly curls of cheese traditionally served in Switzerland you will need to use a girolle. Tete de Moine, made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when compared to other cheeses from Switzerland, like Gruyere and Emmental.
La description la plus ancienne du Fromage de Bellelay date de l'année 1628. Il y est indiqué que l'on doit utiliser pour ce fromage 'un lait très gras, d'excellente qualité, issu des meilleures herbes et plantes du pays'.
À la suite des troubles de la Révolution Française, les moines furent chassés de l'Abbaye. Le fromage continua cependant d' être produit dans les fromageries du domaine de l'ancienne Abbaye. Vers le milieu du XIXème siècle, un paysan de Bellelay, A. Hofstetter, parvint à donner un nouvel essor à la production. Il reçut un prix au Concours universel de Paris en 1856 et des distinctions à d'autres expositions.
Plusieurs fromageries de village furent fondées à la fin du XIXème siècle. À cette époque, environ 10 tonnes de Tête de Moine étaient exportées, et ce, jusqu'en Russie.
La tête de moine fermier (ou au feu de bois) est un fromage à pâte mi-dure au lait cru, non pasteurisé et issus de vaches Pro Specie Rara permettand l'obtention du même label.
De forme cylindrique, c'est un fromage à croûte naturelle, ferme, de couleur brune à brune-rouge. La pâte est fine, de couleur ivoire à jaune clair selon la saison. De plus, sa saveur est assez relevée.
La tête de moine se racle toujours soit avec un couteau, soit grâce à Ia girolle. La tête de moine est enfoncée sur une tige métallique ou un couteau horizontal est inséré.En utilisant ce couteau, le fromage est servi en raclant la surface dans un geste circulaire, pour en faire comme des copeaux.
La tête de moine au feu de bois se différencie des autres productions du même fromage car elle est produite selon la recette traditionnelle: une température moins élevée durant la fabrication, une saison de fabrication limitée au temps de pâture, un affinage mené jusqu'à pleine maturité et une transformation artisanale au sein de l'exploitation fermière.
Depuis la création de la girolle, appareil utilisé pour faire des rosettes de têtes de moine, en 1982, la production de ce fromage a largement augmenté afin de répondre à la demande du marché. Ainsi, les goûts se sont uniformisés, les méthodes de production et les recettes se sont modernisées. De plus, la chauffe directe au feu de bois n'est plus utilisée dans les autres fromageries, principalement pour des raisons techniques et économiques.
Aujourd'hui il ne reste qu'un seul producteur detête de moine au feu de bois: il s'agit donc de la dernière production fermièrecomme il s'en faisait au début de sa conception par les moines de Bellelay. En 2017, il s'est produit 500 pièces d'environ 900 grammes.
An unmistakable characteristic 'head' from the Jura mountains Grand casino luzern wikipedia.
Its history dates back to the 12th century, eating it is a truly unique experience and its flavour is a revelation: that's Tête de Moine.
The Bellelay monastery was built in 1136 in the northern part of the Bernese Jura. The canons obviously had a gift for cheese-making as their product was first documented just a few years later. They paid their dues for various pieces of land with their cheese. Many documents can be found over the following centuries which refer to the use of cheese as a means of payment.
The name 'Tête de Moine' (monk's head) was first used at the end of the 18th century when the region briefly belonged to the French département of Mont-Terrible. It may have been used derisively as monks used to shave their heads (the tonsure). But it may equally have just been a way of counting: how many cheeses are stored per (monk's) head? In any case: the name still stands today and has been part of the official name, along with its original provenance, since 2001: Tête de Moine, Fromage de Bellelay AOP.
It has been proven that Tête de Moine has always been scraped instead of sliced. Scraping increases the surface area of the cheese which comes in contact with moving air, allowing the typical flavours to unfold to the full. Maybe the monks in the Abbey of Bellelay did it to enjoy a sneaky snack. Today, various scraping devices are used for this purpose, going back to the Girolle® invented in 1981. The Fleurolle sold by Spielhofer makes it very easy to create the delightful rosettes which have since become the trademark of Tête de Moine.
Tête de Moine is a cylindrical, washed, semi-soft, raw milk cheese weighing 880 grams. It is made from a very fine-grained paste which melts slightly in the mouth. The lush grass and herbs of the pastures and natural mountain milk make Tête de Moine a product of its 'terroir' and create it its incomparable flavour. It is produced according to the stringent standard of the AOP specifications and is matured for at least two and a half months on pine boards. Only eight cheese dairies in the Bernese and Jura hills are allowed to make Tête de Moine.
The melt-in-the-mouth, flavoursome, heavenly classic.
Matured for at least four months: smooth, aromatic, full-on flavour.
Prepared in line with tradition for your enjoyment.
The cylindrical shape of the cheese is typical of Tête de Moine, as is the secret recipe and in particular the bacterial culture. Once the fresh cheese has been shaped properly and provided with a casein label, it is pressed. In then spends 24 hours in a brine bath, followed by daily brine washes over 14 days. At Spielhofer, this task is carried out entirely automatically using a robot. The Tête de Moine is then left to mature for 3 or even 4 months (for the Tête de Moine Réserve). During this period, it is still rubbed with water once or twice a week in order to maintain the right humidity level.
Spielhofer produces about 260 tonnes of Tête de Moine and buys a further 600 tonnes from other manufacturers. About 80% is then exported to 65 countries worldwide. In order to manage such quantities, we work in three shifts on a seasonal basis. In November and December, the packing department is particularly busy as Tête de Moine is a favourite Christmas gift, notably bearing the customer branding, for example with a matching Fleurolle.
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Apl poker qld state championships. Spielhofer is not an industrial company. We know all of our milk suppliers in person and visit them daily. We are aware of their concerns and the challenges they face. We treat them as partners and support them whenever possible. After all, it's all about milk, the white gold of the Jura mountains.
