Flavours are incredibly robust, rich and complex, including herbaceous, savory notes of flowers and grasses, accompanied by a rich, mineral tang. The sweetness of the milk provides a balance to all this, but the finish on the palate is long and memorable.
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'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...