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
You press too much!!!
allogicid 10 months ago
wow thanks for posting i've seen this done with chocolate too and it is just as exquisite
shanipoo62 4 years ago