Tete de Moine 2 lbs — Savory Gourmet

Par un écrivain mystérieux

Last updated 17 mai 2024

On the mountain pastures of the Swiss Jura, from spring to autumn, the cows enjoy the particular composition of the aromatic grasses and herbs, as well as fragrant hay in winter. These give the Tête de Moine AOP its unmistakeable character, marked by its natural environment, and its incompara- ble flavour. It is in thi
On the mountain pastures of the Swiss Jura, from spring to autumn, the cows enjoy the particular composition of the aromatic grasses and herbs, as well as fragrant hay in winter. These give the Tête de Moine AOP its unmistakeable character, marked by its natural environment, and its incompara- ble flavour. It is in this region, in the monastery of Bellelay, that this cheese was created 800 years ago. In order to safeguard the production according to ancestral tradition in its area of origin, Tête de Moine AOP is registered as a protected designation of origin (AOP). The AOP quality seal guaran- tees to customers that every loaf is an original. Tête de Moine AOP is more than just a cylindri- cal-shaped semi-hard rind-washed cheese weighing about 800 g. It is produced from the natural mountain raw milk of cows fed without silage feed and according to the stringent requirements of the AOP specifications in the village cheese dairies of the area of origin. During its maturity period on spruce boards it develops its unique flavour. Only cheese that passes the strict quality tests may bear the name Tête de Moine AOP, Fromage de Bellelay.Three types of Tête de Moine AOP are on offer: Tête de Moine AOP Classic, Tête de Moine AOP RESERVE and Tête de Moine AOP Bio. The Tête de Moine AOP RESERVE is distinguished from the Tête de Moine AOP Classic primarily through its longer maturity period, which gives it a spicier flavour and more delicate body. The production of Tête de Moine AOP Bio meets the requirements of the specifications of the Bio label.The Tête de Moine AOP is not cut, but twisted into fine rosettes with a paring device such as a Girolle® or Pirouette®. The paring of the cheese not only modifies the structure of the body but also facilitates the full development of the flavour and thus enhanced enjoyment of the Tête de Moine AOP.In the refrigerator – kept under the cover – the cheese retains moisture. It thus maintains its full flavour and remains ready for paring at all times. The twisting of the rosettes works best when the cheese is taken directly from the refrigerator.Connoisseurs appreciate this natural product as the highlight of the cheese plate, as an aperitif, as a dessert or a snack. Moreover, the Tête de Moine AOP and the Girolle make a welcome gift.Sold by: lbStatus: Stocked item Shipping Our fleet of trucks delivers Monday to Friday between Santa Barbara and San Diego. Place your order before 5PM for next-day delivery. We cannot guarantee next-day delivery for orders placed after 5 PM.Delivery Calendar: Los Angeles area: Monday to FridayOrange County: Tuesday & FridaySan Diego North, Zone 1: Wednesday & FridaySan Diego South, Zone 2: Tuesday & ThursdaySanta Barbara: WednesdaySan Jacinto: WednesdayFor other locations, we ship by the pallet or via FedEx. Contact us for more information. How to order? We only work with food professionals. First, you need to open a business account. Then, place your orders via : email: sales@ phone: (310) 391-5422 Rekki: a digital order guide for chefs. Ask your sales rep to set you up.
On the mountain pastures of the Swiss Jura, from spring to autumn, the cows enjoy the particular composition of the aromatic grasses and herbs, as well as fragrant hay in winter. These give the Tête de Moine AOP its unmistakeable character, marked by its natural environment, and its incompara- ble flavour. It is in this region, in the monastery of Bellelay, that this cheese was created 800 years ago. In order to safeguard the production according to ancestral tradition in its area of origin, Tête de Moine AOP is registered as a protected designation of origin (AOP). The AOP quality seal guaran- tees to customers that every loaf is an original. Tête de Moine AOP is more than just a cylindri- cal-shaped semi-hard rind-washed cheese weighing about 800 g. It is produced from the natural mountain raw milk of cows fed without silage feed and according to the stringent requirements of the AOP specifications in the village cheese dairies of the area of origin. During its maturity period on spruce boards it develops its unique flavour. Only cheese that passes the strict quality tests may bear the name Tête de Moine AOP, Fromage de Bellelay. Three types of Tête de Moine AOP are on offer: Tête de Moine AOP Classic, Tête de Moine AOP RESERVE and Tête de Moine AOP Bio. The Tête de Moine AOP RESERVE is distinguished from the Tête de Moine AOP Classic primarily through its longer maturity period, which gives it a spicier flavour and more delicate body. The production of Tête de Moine AOP Bio meets the requirements of the specifications of the Bio label. The Tête de Moine AOP is not cut, but twisted into fine rosettes with a paring device such as a Girolle® or Pirouette®. The paring of the cheese not only modifies the structure of the body but also facilitates the full development of the flavour and thus enhanced enjoyment of the Tête de Moine AOP. In the refrigerator – kept under the cover – the cheese retains moisture. It thus maintains its full flavour and remains ready for paring at all times. The twisting of the rosettes works best when the cheese is taken directly from the refrigerator. Connoisseurs appreciate this natural product as the highlight of the cheese plate, as an aperitif, as a dessert or a snack. Moreover, the Tête de Moine AOP and the Girolle make a welcome gift.

Sold by: lb

Status: Stocked item

Shipping

Our fleet of trucks delivers Monday to Friday between Santa Barbara and San Diego. Place your order before 5PM for next-day delivery. We cannot guarantee next-day delivery for orders placed after 5 PM.

Delivery Calendar: