A cheese that’s been turned.

Its history dates back to the Bellelay Abbey as early as 1192. Back then, this cheese was even used as a form of currency.
Today, Tête de Moine isn’t sliced; instead, it’s turned into fine rosettes using a Girolle. This allows its aroma to unfold with particular intensity.
On the palate: aromatic, and wonderfully delicate.
Tradition you can see and taste.

Classic: Maturation period min. 2.5 months – Flavour: pure, aromatic
Reserve: Maturation period min. 4 months – Flavour: extra-aromatic

Available formats: wheel, 1⁄2 wheel, curls

Available formats: all