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  • Menu for 7 persons
  • Preparation time 30 minutes
  • Vegetarian

Preparation

  • Combine the flour and salt; form a well in the middle of the mixture. Dissolve the yeast in the water and add to the flour mixture with the remaining ingredients. Knead until the dough is soft and well-blended. Cover and let rise at room temperature until the dough has doubled in volume.
  • Divide the dough into 28 equal parts; shape into balls. Arrange the balls in a wreath on a baking sheet greased with butter, leaving 5 mm space between neighboring balls. Cover and let rise for 30-45 minutes.
  • Preheat oven to 230°C. Bake for 10 minutes on bottom rack; then reduce temperature to 180°C and bake for an additional 20-25 minutes.
  • Using kitchen shears, cut a notch in each roll. Insert a rosette of Tête de Moine and a basil leaf into each roll.

Ingredients for the garnish

  • 28 rosettes de Tête de Moine AOP
  • 28 basil leaves

Ingredients for the tart dough

  • 750 g flour
  • 21/2 tsp salt
  • 21 g yeast, crumbled
  • 2,5250-300 ml water
  • 180 cultured buttermilk
  • 15 oil-packed sun-dried tomatoes, julienned
  • bunch basil, leaves julienned
  • coarsely ground pepper

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 ...