La Tête de Moine: its history begins in the 12th century.
La Tête de Moine: its history begins in the 12th century.
The art of savoring it is unique and its taste a revelation. This is the Tête de Moine.
The name “Tête de Moine” only appeared at the end of the 18th century, when the region temporarily belonged to the French department of Mont-Terrible. Perhaps it was an ironic description, referring to the shaved heads of monks. Since 2001, it has become its official appellation and origin: Tête de Moine, Fromage de Bellelay AOP.
The Tête de Moine has always been scraped and not cut.
By scraping the cheese, the surface of the cheese in direct contact with the air is increased, which allows the full development of the typical aromas. The monks of the abbey of Bellelay perhaps scraped the cheese to nibble on the sly…
