As promised, another cheese review. What a chore!
Tete de Moine is an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally with a girolle to create ruffled, very thin rosettes. Once the top part of the rind is taken off, it resembles the bald top of a monk’s head. The firm, dense texture, though not dry, makes it perfect for paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp. You don’t have to have a girolle to enjoy this cheese, just scrape a sharp knife across the top to make cheese curls. My sister-in-law, Rhonda, gave us the girolle.
This is a nice cheese to serve as a cheese course after dinner.
Recommended wines: Big reds; Beer, ale, porter, stout.