The Tête de Moines is a Swiss cheese which used to be produced by monks in the mountains, and is probably one of the only cheeses that you won’t slice with a knife ! It is scraped into very fine rosettes, using a "chanterelle".

It is said that Tête de Moines was used as money for trading in the 12th century and that the monks scraped the top of the cheese out of greed and so that it was not visible.

Tête de moines is very fruity and nutty, with a mild intensity ! It is cylinder-shaped and matured in an old mountain tunnel in Rognaix.

The structure of the paste is therefore particularly thin and melts in the mouth !

The final name is from the end of the 18th century because when scraped, it resembled the shaved head of a monk.