Tete de Moine : 900 gr

Traditionally serves cut in fine shavings, with black pepper and comino grinded.

Recommended serve with bread, stuffings, vegetables and fruits.

Origin: Berne, Switzerland. P Of Switzerland

Elaborated with cheese of cow.  Also called Belleray

This cheese, textualmente "head of monk", is a cheese that create the monks of the abbey Belleray, in the zone of the Swears in Berne, which later taught his preparation to the local ranchers.

Elaborates only with the cremosa milk of summer and, according to the tradition, is smart for his consumption when they fall the first leaves of autumn.