Cheese - Tete de Moine

DESCRIPTION Made by abbey monks deep in the Jura mountains, this cylindrical wheel of alpine cheese was invented over 800 years ago.  Named "Monk's Head" in honor of its origin, thin shavings are taken off the top much like how monk's traditionally shave a bald spot (tonsure) on theirs as well.  With a dense texture and fruity flavor, each thin shaving is rich in flavor since only pasture-fed cows are milked.  To learn more about Tete de Moine click here! PLEASE NOTE A FULL WHEEL (AROUND 2 LBS) IS SHIPPED FOR THIS CHEESE, NOT AN 8 OZ PIECE.  THE GIROLLE CUTTING DEVICE IS NOT INCLUDED. ORIGIN Switzerland   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Raw milk   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - a French camembert and American Kunik By Origin - cave aged swiss emmenthaler and reblochon Pairings - spicy pickles, luscious charcuterie and some dried figs pair well   SUBSTITUTES Appenzeller or Gruyere   INGREDIENTS Raw cow milk, rennet, salt, enzyme, cheese culture