Tête de Moine AOP

Tête de Moine AOP, Bellelay cheese is a first-class product crafted in small cheese dairies according to traditional methods which have to comply with the requirements of the AOP specifications.

tete-de-moine picture
tete-de-moine logo


Protected denomination of origin (PDO/AOC) Tête de Moine AOC, Bellelay cheese, is registered as a prodected designation of origin (AOC): the milk has to come from the area of origin and that the cheese has to be produced and matured within the area according to traditional procedures as set down in the AOC specifications. Its name is derived from the former Monastery of Bellelay in the Swiss Jura.
Origin and production area Mountain area in the districts of Franches-Montagnes, Moutier, Porrentruy and Courtelary in the Swiss Jura.
Raw material Natural, untreated mountain milk from cows fed without silage.
The use of additives to manufacture this cheese is prohibited.
Shape, size, weight Cylindrical wheels, 10 – 15 cm in diameter with a minimum height of 70 – 100 % of the diameter. Weight 700 – 900 g.
Fat content Min. 51 % fat in dry matter.
Rind Natural, firm, brown to reddish-brown.
Body Ivory-coloured to light yellow (depending on time of the year).
Holes 1 – 8 mm in diameter, rather sparse, a few small cracks.
Texture Delicate, soft.
Flavour Purely aromatic, its strength depends on the ripening time.
Ripening time Tête de Moine AOC (Classic) at least 75 days.
Tête de Moine AOC RESERVE at least 4 months
Special features Tête de Moine should not be cut, but pared to form rosettes straight after being taken out of the refrigerator. It is recomend-ed to use half a wheel and put it onto the Girolle for paring.
Products on offer Tête de Moine AOC (Classic) :
  • Round whole cheese (cling film or grey aluminium foil)
  • ½ cheese (cling film)
  • Rosette shaped slices (tubs)
Tête de Moine AOC RESERVE :
  • Round whole cheese (gold aluminium foil)
Nutritional values on average per 100 g
Water 35g Minerals 4g
Protein 25g Calories 419kcal
Fat 35g Joules 1720kJ