The cheese mass is now filtered or pumped off and pressed into moulds to form small cylinder-shaped Tête de Moine AOP wheels. The moulds are about twice the size of the cheese since the curd still contains a lot of water. The cheese is pressed and turned until the whey has been drained off. Then a casein mark, showing at least the accreditation number of the dairy and the production date, is affixed onto each cheese so that they may be traced back to their origin.
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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