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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.

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