Tête 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.