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La Tete de Moine

HK$58

Out of stock

✓ Tasted and approved | ✓ Secure paiement


Our Specialists’ Opinion

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.

Background

Raw Milk – Cow – 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.


100g

Lait de Vache - Cow Milk

Pate Pressee Non Cuite - Pressed Uncooked