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.
http://www.dictionarycentral.com/definition/t-te-de-moine.html