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Product sheet
| Origin |
Derived from the former Monastery of Bellelay in the Swiss Jura |
Origin and
production area |
According to the AOP specifications the production area of the AOP cheese is restricted to the mountain area in the districts of Franches Montagnes, Moutier, Porrentruy and Courtelary in the Swiss Jura |
| Raw material |
Natural, untreated mountain milk from cows fed without silage. The use of additives to manufacture this cheese is prohibited |
| Shape, size, weight |
Cylindrical cheeses of 10 - 15 cm in diameter with a minimum height of 70 % and a maximum height of 100 % of the diameter. Weight: Usually between 700 and 900 g / cheese wheel |
| Products on offer |
Tête de Moine AOP is available as whole wheels or halves wrapped in aluminium foil or clear film. Pre-packed Tête de Moine AOP rosettes are also available |
| Fat content |
Min. 51 % fat in dry matter |
| Rind |
Natural, firm, brown to reddish-brown |
| Body |
Ivory-coloured to bright light yellow (depending on time of the year) |
| Holes |
1 - 8 mm in diameter, rather sparse, a few small cracks |
| Texture |
Delicate, silky |
| Special features |
Tête de Moine AOP should not be cut, but pared to form rosettes straight after being taken out of the refrigerator by means of a Girolle® |
| Flavour / aroma |
Purely aromatic, more distinct with age |
| Maturity period |
3 to 4 months |
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