Tête de Moine
(French for “Monk’s Head”) cheese was invented and initially produced more than eight centuries ago by the Swiss monks of the Bellelay Abbey,
a mere ten miles as the crow flies (or whatever bird they use in Switzerland to measure distances) from where I had lived for five years in Moutier.
This unique-looking cheese has a equally-unique way of being eaten, as illustrated by the photos in this album.
When my Swiss wife made her most recent visit to the Old Country last summer,
I begged her to bring back not just one whole head, but two heads of this beloved and scrumptious cheese. One we enjoyed upon her return, and the other we froze for later.
When we decided to consume it in January, I made sure to document photographically the unusual process of preparing the cheese for eating, which I am now sharing with you. Join me as we take a few minutes to explore the anatomy of a monk’s head ... cheese!