🧀 Tête de Moine Rosettes
Tête de Moine is a semi-hard Swiss cow's-milk cheese that is never sliced but shaved: a rotating blade on a girolle scrapes the top of the wheel into thin, ruffled rosettes. Shaving exposes more surface, so the cheese tastes intensely aromatic, nutty and slightly tangy, and melts on the tongue. It is served as an appetizer or on a cheese board.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 120 g Tête de Moine cheese (a small wheel or half wheel)
- Fresh grapes or pear slices to serve
- A few sprigs of fresh herbs to garnish
Method
- Remove the top rind of the wheel and push it onto the spike of a girolle.
- Turn the blade slowly with light pressure to shave thin rosettes.
- Arrange the rosettes on a board with fruit and herbs.
- Cover the cut surface of the remaining wheel and keep it refrigerated.
How to make it lighter
- Rosettes are airy, so a 30 g portion looks generous — count them rather than eating straight from the wheel.
- Pair with fruit and raw vegetables instead of crackers.
- Plan it as your fat-rich item of the meal: cheese is dense in calories.
History
The cheese is linked to the abbey of Bellelay in the Bernese Jura, where monks are said to have made it centuries ago; its name means 'monk's head'. The girolle shaving tool was invented in 1982, and Tête de Moine has held a protected designation of origin in Switzerland since 2001.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Tête de Moine Rosettes and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →