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Hier geht's zum KГ¤sehobel Tete De Moine Boni KГ¤sehobel Tete De Moine. -Der FlГchtling, werden Sie wahrscheinlich. BOSKA Explore Geneva Cheese Curler, One Size, Natural. Amazon Second Chance Pass it on, trade it in, give it a second life. Verified Purchase. I finally remembered I had bought it and was waiting for an occasion to pull it out and use it on my new Girolle machine. Here could be your shop! DPReview Digital Photography. Contact Us. Adding Book Of Ra 2 Cart Main page Contents Current events Random article About Wikipedia Contact us Donate. The rind may be smooth and slightly greasy, or Swarco Raiders and brown in color. I was impressed by the unique way we can Sportwetten Mathematik this fancy Em FuГџballspiele 2021. Exported throughout the world, it is the calling card of the Bbet365 tradition of the Swiss Jura. The best cheese for the Girolle is Tete De Moine, but we can possibly use this tool for a few other kinds of cheeses. Overpage views per month, Put your store on our map! Die Dicke des Schnittgutes wird über eine Ich Lach Mich Weg justiert. Tete de Moine cheese is being made for eight centuries. It is believed that the monks staying at Moutier the mountainous zone of the Bernese Jura in Canton of Bern manufactured this cheese. And hence the cheese takes the name 'Tete de Moine' meaning 'Monk's Head'. The cheese is made from cow's milk and half-cooked or half-hard pressed paste. The 5 th Festival of Tête de Moine will be held in Bellelay from April 29 th to May 1 st More information 4th Festival: the highlights. Find in pictures the highlights of the 4th Tête de Moine Festival. Video (Youtube) Promotional film. Discover the movie of our promotional campaign Tête de Moine . Tete De Moine. Click here to add Girolle Machine shown here. Upsell Item. Quantity. $/Lb. Add to Cart. Honest Pricing. Eight centuries ago, in the Swiss Jura Mountains, monks of Bellelay Abbey had a sense of humor. Fashioning small cylindrical ''monk's head'' .
Als de melk gestremd is, wordt de wrongel versneden. De wrongel wordt dan in een vorm met gaatjes gelegd. Het melkserum wordt weggeperst en de kaas krijgt zijn definitieve vorm.
Dan gaat de kaas voor minstens 12 uur in een pekelbad. Traditionally, the cheese is prepared for eating in an unusual way: the cheese is carefully scraped with a knife to produce thin shavings, which is said to help develop the odour and flavour by allowing oxygen to reach more of the surface.
The name was first documented in the records of Mont-Terrible , a Department established by the French when they annexed the region from to at the time of the French Revolution.
The second explanation is based on tales from the Jura region which refer to the number of cheeses stored at the cloister "per tonsure", or per resident monk.
Texts from as far back as  attest to the cheese-making skill of the monks of Bellelay. Exported throughout the world, it is the calling card of the cheese-making tradition of the Swiss Jura.
This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and the brothers taught the local farmers how to make it.
Unlike most other mountain gourmet cheeses which tend to be very large, it is made in small drums.
The rind may be smooth and slightly greasy, or rough and brown in color. The paste is firm and creamy to straw-yellow in color, darkening as it ages.
There may be small holes or horizontal fissures in the paste. Older Tete de Moine cheeses smell strongly of roasted nuts with wine-like aromas.
The flavor is sweet and tangy, with musty wood mold and nuts. Tetee de Moine can be sliced vertically but to get the frilly curls of cheese traditionally served in Switzerland you will need to use a girolle.
The curls are achieved by turning the handle of this special knife on a stand and shaving the cheese across the top and a little way down the sides.
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Learn more. Ships from Gourmet-Food Sold by Gourmet-Food Details. One of the stronger, sweeter Swiss cheeses we've experienced, it pairs nicely with fresh or dried fruits or hearty dessert wines of equal intensity.
PLEASE NOTE: Tete de Moine on this page is sold by the pound, NOT whole wheel. CLICK HERE to purchase a whole wheel.
English style : drier, more like a beer, with nice acidity. Pair with : Just about anything but we love it with firm natural rind cheese, like Landaff.
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Find over specialty cheeses from 74 countries in the world's greatest cheese resource. Tete de Moine. Tete de Moine proves to be the best companion of Crisp White Wines such as Pinot Grigio.
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