Tête de Moine AOP
Tête de Moine AOP, Bellelay cheese is a first-class product crafted in small cheese dairies according to traditional methods which have to comply with the requirements of the AOP specifications.
Specifications
| Protected denomination of origin (PDO/AOC) | Tête de Moine AOC, Bellelay cheese, is registered as a prodected designation of origin (AOC): the milk has to come from the area of origin and that the cheese has to be produced and matured within the area according to traditional procedures as set down in the AOC specifications. Its name is derived from the former Monastery of Bellelay in the Swiss Jura. | ||||||||||||
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| Origin and production area | Mountain area in the districts of Franches-Montagnes, Moutier, Porrentruy and Courtelary in the Swiss Jura. | ||||||||||||
| Raw material | Natural, untreated mountain milk from cows fed without silage. The use of additives to manufacture this cheese is prohibited. |
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| Shape, size, weight | Cylindrical wheels, 10 – 15 cm in diameter with a minimum height of 70 – 100 % of the diameter. Weight 700 – 900 g. | ||||||||||||
| Fat content | Min. 51 % fat in dry matter. | ||||||||||||
| Rind | Natural, firm, brown to reddish-brown. | ||||||||||||
| Body | Ivory-coloured to light yellow (depending on time of the year). | ||||||||||||
| Holes | 1 – 8 mm in diameter, rather sparse, a few small cracks. | ||||||||||||
| Texture | Delicate, soft. | ||||||||||||
| Flavour | Purely aromatic, its strength depends on the ripening time. | ||||||||||||
| Ripening time | Tête de Moine AOC (Classic) at least 75 days. Tête de Moine AOC RESERVE at least 4 months |
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| Special features | Tête de Moine should not be cut, but pared to form rosettes straight after being taken out of the refrigerator. It is recomend-ed to use half a wheel and put it onto the Girolle for paring. | ||||||||||||
| Products on offer | Tête de Moine AOC (Classic) :
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| Nutritional values on average per 100 g |
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