Tete de Moine, the famous monastery cheese from Switzerland, is made from cow's milk and translates to 'head of the monk'. It is best served from a classic 'girolle', where by cranking the handle around the top of the cheese, thin slivers curl up in a continuous spiral, like flower petals. A medium strong to mild cheese, depending on its age, it is great with white wine, particularly dry crisp Rieslings or Sauvignon Blancs.
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