A pleasantly sharp aroma and unsalty flavour. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream.
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The taste is nutty, and melts in the mouth, to release flavours of a salty lemon and some 'spiciness'. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in...
'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
A pleasantly sharp aroma and unsalty flavour. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream.
