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  • Menu for 8 persons
  • Preparation time 25 minutes
  • Vegetarian

Preparation

  • Combine the flour and salt; form a well in the middle of the mixture. Dissolve the yeast in a little of the water-milk mixture and pour into the well along with the remaining liquid. Knead until a smooth dough forms. Cover and let rise at room temperature until the dough has doubled in volume.
  • Pear Filling: Combine the wine, lemon juice, and sugar in a saucepan; bring to a boil. Add the pears, cover, and simmer for 3–5 minutes. Remove from heat and allow the pears to cool in the cooking liquid.
  • Cheese Filling: Combine all ingredients and season to taste.
  • On a floured surface, roll out the dough into a 45x32 cm rectangle and cut into 12 small rectangles (15x8 cm each). Grease loaf pans with butter and fill with alternating layers of dough, pears, and cheese filling, ending with a layer of dough on top. Cover and let rise for 45–60 minutes. Brush the tops of the loaves with the thinned egg yolk and sprinkle with lemon pepper.
  • Preheat oven to 200°C. Place loaves on a lower rack and bake for approximately 35 minutes.
  • Slice while still warm.

Ingredients for the dough

  • 300 g flour
  • 3/4 tsp salt
  • 21 g yeast, crumbled 175 ml mixture of equal parts water and milk

Ingredients for the pear filling

  • 200 ml white wine
  • 1 Tbsp lemon juice
  • 1 tsp sugar
  • 2–3 pears (Louise Bonne is a suitable variety), seeded and cut into slices a half centimeter thick

Ingredients for the cheese filling

  • 250 g ricotta
  • 125 g Tête de Moine, grated
  • 1 egg, beaten, plus 1 egg yolk
  • 1/2 zest of half a lemon, plus 1 tsp juice
  • 1 Tbsp finely chopped parsley
  • salt, pepper, lemon pepper
  • 1 egg yolk, thinned with 1 tsp milk

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 ...