The jelly-like curd is cut with a cheese harp to form grains and to separate the whey. The cheese mass is heated to 46-53°C which removes the water from the cheese grains.
The jelly-like curd is cut with a cheese harp to form grains and to separate the whey. The cheese mass is heated to 46-53°C which removes the water from the cheese grains.
We congratulate Fromages Spielhofer SA and its milk producers on winning the SVC 2024 award and are delighted with this prize for the region and our Tête de Moine AOP
Discover the movie of our new promotional campaign Tête de Moine AOP (2024)
From May onwards, the Maison de la Tête de Moine will be hosting a photo exhibition on the Tête de Moine region and archive films on how Tête de Moine was made over 50 years ago. Entry is free of charge.
Please your friends, commercial partners, customers or colleagues with an original Swiss gift.
Once upon a time there was a cheese like no other. Published to celebrate the 20th anniversary of the PDO certification, this book relates the odyssey of the Tête de Moine.
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