Tête de Moine

Tête de Moine is a unique Swiss dish that you must try if you visit Switzerland. Monks from the Bellelay Monastery invented this cheese. The cheese translates to "monk's head," and historical texts show that the Bellelay monks had exceptional cheese-making skills as early as the 12th century.

The cylindrical semi-hard cheese is made from cow's milk. Before being consumed, the cheese is aged for over two and a half months in spruce woods. While Gruyere and Raclette are well-known, Tête de Moine is so well-known that it has been used as a form of payment throughout local history.

Rather than being cut, the cheese is shaved with a girolle. The instrument aids in the removal of a thin layer of cheese from the surface, which oxygenates the cheese and releases powerful aromas. Lots of travelers highly recommended this dish as one of the Swiss must-try foods.