A taste of the famous and delicious rosette cheese from Switzerland’s Jura and Bernese Jura
Courtesy Switzerland Tourism
Tête de Moine AOP cheese has been produced in the heart of the Jura for more than 800 years—these days by modern means in village dairies, but always according to traditional methods. Originally the cheese was only produced by the monks within the Bellelay monastery walls and only during the summer. When the monks were expelled from the monastery during the French Revolution, the surrounding farms and village cheese dairies took over production of this cylindrical cheese. Today, the year-round cheese production area covers the mountains and summer pastures of the canton of Jura and the Bernese Jura.
To read more subscribe now! Click here!