Cheeses
Tête de Moine
Switzerland
A small cylindrical cheese shaved into ruffled rosettes with a rotating blade rather than cut, which aerates it and releases the aroma.
Original eatfuls sticker artwork
What it is
A closer look at Tête de Moine.
A small cylindrical cheese shaved into ruffled rosettes with a rotating blade rather than cut, which aerates it and releases the aroma.
What to look for
Know it when you find it.
It must be shaved, not sliced — the girolle blade is the point and the rosettes should be paper-thin. Monastery cheese from the Jura hills.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tête de Moine.
Switzerland
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
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