Tête de Moine, Traditional Suisse Cheese.

Tête de moine, in translation - monk's head, is a cylindrical, semi-hard Swiss cheese made from cow's milk. The cheese is stored on spruce wood boards for at least 2.5 months before consumption. It is believed that the cheese was first made by monks in the Bellelay monastery in the community of Saicourt.

In the past, they used it as a means of payment. Interestingly, tête de moine is not cut, but scraped or shaved with a special tool called a girolle. During the process, the surface of the cheese comes into direct contact with air, which changes the structure of the paste and helps to release the flavors. It can be paired with clear white wines such as Pinot Grigio.