修士頭起司是由伯爾尼侏羅山脈貝萊雷修道院(Bellelay)的僧侶們發明的。最初，這種起司以修道院的名字命名為貝萊雷(Bellelay)，但在法國大革命後更名為修士頭起司(Tête de Moine) 。 這款起司法文意思是「修士的頭」，源於修道院徵收的稅款，農民會在這個季節為每位僧侶提供一塊起司。其他人說它指的是起司以傳統方式供應時的剃須外觀 - 頂部被切掉，外皮被切掉到周圍 2 厘米的深度。
起司被做成一個短圓柱體的形狀。它具有堅硬的稻草黃色內部和辛辣的果香。 成熟期為 4 到 6 個月，並接受定期鹽水洗滌，產生紅色黏性外皮。 通常使用稱為“Girolle”的特殊刨花刀具。起司花會釋放所有的香氣和味道。當然，起司可以直接切成薄片享用，也可以作為配菜放在沙拉和其他菜餚上。
Tête de Moine was invented by monks at Bellelay Abbey, in the Bernese Jura mountains. Originally the cheese was called Bellelay, after the abbey, but was renamed Tête de Moine after the French Revolution.
'Tête de Moine' means 'monk's head' and derives from the tax levied by the abbey whereby the farmers would provide one cheese for each monk during the season. Others say it refers to the tonsured appearance of the cheese when it is served in the traditional way - with the top sliced o and the rind cut away to a depth of 2 cm all round.The cheese is formed into the shape of a short cylinder. It has a rm, straw yellow paste and a spicy, fruity avor and aroma.It is matured from four to six months and receives regular brine washings which produces a red sticky rind.
Tête de Moine is often shaved using a special cutter called a 'Girolle' as shown in the photograph. Shaving the cheeses releases all the aroma and avors. Of course, the cheese can be enjoyed when sliced thinly on the cheese board and can also be shaved over salads and other dishes as a garnish.
產地 : 瑞士 / 侏羅州
認證 : A.O.P
乳源 : 生牛乳
顏色 : 象牙色到亮黃色(根據季節)
質地 : 細膩，光滑
風味 : 堅果及果香
熟成 : 四至六個月
起司分類：半硬質
【保存方式】
(1) 已刨成花朵狀的但未食用完的部分，可放入保鮮盒再放置冰箱中的蔬果室保存。
(2) 若是塊狀的話，未食用完的部分，可用烘焙紙或是蠟紙包裹，放入保鮮盒再放置冰箱中的蔬果室保存。
【保存時間】
請儘快在三到五日內享用喔。
品名：瑞士AOP修士頭起司
保存方式：冷藏，開封後建議三到五日內食用完畢
保存期限：於產品包裝上標示
規格：150g
產地：法國
成分: 牛乳(生乳),鹽, 乳酸菌,凝乳酶
本產品含有牛乳，不適合對其過敏體質者食用。
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