Tete de Moine cheese is being made since eight centuries. It is believed that the monks staying at Moutier the mountainous zone of the Bernese Jura in Canton of Bern  manufactured this cheese. And hence the cheese takes the name 'Tete de Moine' meaning 'Monk's Head'.

The cheese is made from cow's milk and half-cooked or half-hard pressed paste. The cheese develops its scented flavours effectively only when it is scrapped. So, to enjoy the best taste, a tool called 'Girolle' was invented in 1982. A scraper attached to the central axis of the apparatus makes scrapping the cheese easier!

Tete de Moine proves to be the best companion of Crisp White Wines such as Pinot Grigio.

• Made from cow's milk
• Country of origin: Switzerland
• Region: Bernese Jura, Canton of Bern
• Family: Swiss Cheese
• Type: semi-hard
• Fat content: 50%
• Vegetarian: no
• Producers: Various

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Other cheeses from Switzerland:

• hard cheeses: Affineur Walo Le Gruyère AOC Extra Mature, Affineur Walo Rotwein Sennechäs, Appenzeller, Challerhocker, Cremig Extra Würzig, Bergkäse Aus Dem Schweizer Jura, Emmental, Gruyere, Kaltbach Le Gruyère AOP, Piora, Rotwein Bärgler Extra-Würzig, Saanenkaese, Sbrinz
• semi-hard cheeses: Fromage a Raclette, Kaltbach Emmentaler AOP, La Couronne - Fort Aged Comté, Royalp Tilsit, Sweet Style Swiss, Zartschmelzend, Kräftig Würziger Rahm-Hartkäse
• semi-soft cheeses: Don Olivo, Forsterkase, Käse Mit Schweizer Trüffeln, Monastery Cheeses, Tommes, Vacherin Fribourgeois
• soft cheeses: Emental Grand Cru, Monastery Cheeses, Tommes, Vacherin