The fruity, full-bodied Tête De Moine dates back eight centuries, when it was first created by Swiss monks at the Abbey de Bellelay in the Jura Mountains. When cut using a girolle the layers are whittled away to reveal a “bald spot” in the wheel—or as the french call it Tête De Moine, a “monk’s head.” The cutting process releases the cheese’s intense, fruity aroma and creates beautiful flower-shaped cheese carvings. Complement this cheese with equally flavorful preserves like Brimestone's Grenache Juniper Jelly.
 
***PLEASE NOTE THAT TÊTE DE MOINE IS ONLY SOLD IN FULL, HALF, OR QUARTER WHEELS.***