Tete-De-Moine Rosettes

Made from fresh, part-skim cow’s milk, this tangy, semi-hard cheese ages on small spruce planks. Connoisseurs prize it for its sharp, aromatic character and bold taste.

Presenting Tête de Moine cheese in the rosette form increases the surface area and exposure to air, changing the structure of the cheese and allowing the aromatic, gently nutty flavor to bloom and develop to its fullest.

The bold taste of this cheese pairs well with vibrant foods including smoked and cured meats, along with full-bodied wines. It also balances nicely with sweet and tart palate cleansers such as apples or pears.

The delicate rosettes are the perfect shape to convey the full-bodied flavor and aroma of the cheese. They make a striking addition to salads, soups, charcuterie boards, and more . A perfect way of serving cheese in its most flavorful form.

Keep refrigerated.

Tête de Moine is a traditional, small-batch specialty cheese imported from Switzerland that means “head of the monk”. Made from fresh part-skim cow's milk, Emmi Tête de Moine AOP is aged on small spruce planks. The tangy, semi-hard cheese is then scraped into fine rosettes using a "girolle" cheese curler .

This technique increases the surface area and exposure to air, changing the structure of the cheese and allowing the aromatic, gently nutty flavor to bloom and develop to its fullest. The new pre-sliced rosettes eliminate the need for any extra tools, providing consumers with a delicate, ready-to-serve product.

Monks originally produced this specialty cheese in the 12th century at the monastery of Bellelay, Switzerland. For a time, it was considered so valuable, tenant farmers used it as currency to pay landowners. Today’s cheesemakers create it in one-to-two-pound cylinders exclusively in the mountainous area of Jura.