Tête de moine (“monk’s head” in French) is a hard cheese from Switzerland. A special cutter is used to shave it into very long thin ruffles that are folded into a flower shape. It’s buttery, if you can imagine a hard cheese being buttery, but there’s also a sharpness to it. I pair it with sauerkraut—cabbage that we’ve marinated and cooked in white wine and vinegar.
If you don’t have the special cutter designed for making the rosettes, the dish can be prepared by cutting the cheese i