Originally made by monks, Tête de Moine is now made in nine village dairies throughout the area of the Bernese Jura. Using a ‘girolle’, lovely ribbons of cheese can create delicate floral designs for your cheese board. Use in fondues; create flowerettes for cheeseboards; shave over salads. Taste: Intense, fruity and nutty (slice thinly). Pairings: Chardonnay or Reisling. Made with raw cow's milk and traditional rennet.