Tête de Moine

Definition

Food

• An alpine semi-hard unpasteurized cows’ milk cheese with a pale yellow, mild and creamy paste enclosed in a rough slightly greasy rind. It is made in 0.5 to 2 kg rounds and is cured for 3 to 5 months. Traditionally served in thinly sliced curls with ground pepper and cumin.

Nearby Definitions of “Tête de Moine”

• T(homas) S(tearns) Eliot
• T(homas) W(illiam) Robertson
• T junction
• T-square
• T Tauri Stars
• Tête de Moine
• T1
• T1/PRI
• T3
• T9 text input
• ta’amia

Contexts for “Tête de Moine”

1 definition in context
• Food