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  • Menu for 4 persons
  • Preparation time 30 minutes


  • Cut the Mangalitsa pork (neck and shoulder meat) into 1 cm cubes.
  • Glaze the veal breast ahead of time and allow to cool completely.
  • Sauté the shallots in the butter with fresh rosemary and thyme.
  • Cool in the refrigerator for 12 hours and chop grill medium [original text appears to have words missing; meaning unclear], whip the cream and season with salt, pepper, and sugar. Garnish with slivered almonds lightly toasted in the oven at 180°C.
  • Poach the terrine in the oven at 75°C until the temperature in the center of the terrine reaches 65°C. If possible, leave the terrine in the same dish it was cooked in and cool in the refrigerator for two days. Cover the terrine securely with plastic wrap. Serve lukewarm between two slices of toast; garnish with the cooked thyme-flavored kohlrabi and a few drops of vinegar.


  • 450 g Mangalitsa pork, neck and shoulder meat
  • 100 g cooked veal breast
  • 20 g shallots
  • 20 g butter
  • 100 ml cream
  • salt, pepper, and 100 g sugar
  • Cognac

Ingredients for garnish

  • Thyme, Kohlrabi Confit, and Tête de Moine AOP Crisp
  • 2 sheets phyllo dough
  • 1 kohlrabi (cut into small even dice and cooked in butter)
  • 3–4 Tête de Moine AOP Rosettes
  • 4 branches fresh thyme
  • salt, pepper, sugar

Did you know ?

  • Sleep and taste

    Sleep and taste

    Spend a night in our region and we will offer you half a Tête de Moine AOP CLASSIC cheese.

    If you stay overnight for at least one night in accommodation in the Tête de Moine region of origin from 1st July to 31st October 2022, you will receive half a Tête de Moine AOP CLASSIC cheese per family.

    More Infos

  • New combined ticket

    New combined ticket

    On sale at the Maison de la Tête de Moine in Bellelay and at the Franches-Montagnes cheese dairy

    From 1 June to 31 December 2022, this combination ticket entitles you to a special price for a visit to the Maison de la Tête de Moine and the Fromagerie des Franches-Montagnes show dairy

    Read more

  • Exhibition of sculptures by Christian Burger

    Exhibition of sculptures by Christian Burger

    In the cultural section, an exhibition of four monumental sculptures, never before seen in Switzerland, will be presented on the grounds around the Maison de la Tête de Moine.

    The works, made of hay by eight people, each require almost a week of work. The creations can be admired in principle until October.

  • Photo exhibition by Pierre Montavon

    Photo exhibition by Pierre Montavon

    20 years PDO - From May 1st, 2021 a photo exhibition by Mr. Pierre Montavon on the theme of the new book l'Univers de la Tête de Moine will be presented at the Maison de la Tête de Moine.

    This exhibition of photographs from the book will portray the character of this cheese. The exhibition also portrays the many people who contribute passionately to the success of this cheese, from the dairy farm to the Michelin-starred restaurant and, of course, to the cheese dairies.

  • The universe of Tête de Moine

    The universe of Tête de Moine

    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.

    More information... (FR)

  • 5th Festival of the Tête de Moine

    5th Festival of the Tête de Moine

    The 5th Festival of Tête de Moine took place in Bellelay from April 29th to May 1st 2022.

    More information ...