Tete-de-Moine

This creamy Swiss cows’ milk cheese was originally from Bellelay Abbey but now is produced by small dairies elsewhere in the Bernese Jura. It is made during the summer and sold in winter. A small, drum-shaped cheese, semihard with a rough brownish rind, firm texture and a full fruity flavor – yet milder than most monastery cheeses — it is traditionally eaten in thin slivers, sprinkled with pepper and cumin powder. (247)