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At around 2 to 3 months, la Tete de Moine has an orange to brown rind and has a powerful smell. The dough is slightly yellow and the taste is pure and aromatic, the texture is fine and smooth.
The Bellelay cheese made by the monks since the 10th century is especially known thanks to the Girolle a Tete de Moine, a utensil used to make the tete de moine flowers. This utensil was created, according to legend, by a monk scraping and tasting the cheese secretly.