Tête de Moine AOP “Rosettes” are orthodoxly made with a Girolle.
Tête de Moine AOP is delicious cut, but orthodoxly it is cut into “Rosettes” with a device called a Girolle, which can be generally obtained from kitchenware stores. A Girolle is a patented invention to plane the cheese into rosette-shaped “Rosette” mouthpieces, which give a wonderfully airy mouthfeel and the cheese melts wonderfully in the mouth.
“Rosettes” are also spectacular to serve, allowing them to get admiring glances at the banquet table or elevate a day-to-day meal above the usual.
With these tips, you will succeed
- Tête de Moine AOP cheese is available from well-stocked retail outlets at the delicatessen counter.
- You can easily get a Girolle from kitchenware stores or online.
- Make the party catering attraction of Tête de Moine AOP Rosettes!
- Garnish a salad or sandwich with Tête de Moine AOP.
- Pick up recipes and inspiration below.
Recipes
How to use Tête de Moine AOP
- Cut Tête de Moine AOP in half. Wrap one half and refrigerate. If the rind is greasy, leave unwrapped 1–2 hours.
- Place the other half cut-side down on a clean surface. Push the Girolle spike through the centre, keeping the base horizontal.
- Flip the Girolle upright and press the cheese onto the steel grippers so it cannot rotate.
- Turn the blade gently. Shave straight from the fridge for best rosettes. Pack immediately to keep fresh.
- Keep wrapped halves chilled to retain full flavour and ready-to-use at any time.
