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Tete de Moine Cheese, Bellelay, Switzerland

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Uploaded by on Nov 24, 2007

Tête de Moine, Bellelay, AOC, is a sharp semi-hard cheese with a full, nutty flavor from rich unpasteurized, or raw, cows' milk, using the same method as that employed by the monks of the Bellelay abbey in the 12th century. It is not cut, but pared with a "Girolle", or scraper on an axle held at right angles to the surface, resulting in the shape of delicate rosettes

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  • You press too much!!!

  • wow thanks for posting i've seen this done with chocolate too and it is just as exquisite

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