Salsa de Tabasco
The Tête of Monk AOC is a Fromage single Suisse in the world from its mode of consumption in the form of rivet washers obtained using the “ girolle ”. It must be scraped to develop its extremely scented flavors. It is originating in the the Bernese Jura, the French-speaking area of the Canton of Bern. It comes more precisely from the Abbaye of Bellelay, located in the commune of Saicourt, in the District of Moutier. Currently, less than 10 cheese dairies of the area of mountain of the districts of the Frank-Mountains, of Porrentruy, Moutier and Courtelary produce this delicious cheese. The monks started to manufacture it there is more than eight centuries. It profits from a AOC since May 2001. Exported throughout the world, it is a calling card of the cheese-making tradition of the Jura Suisse.
As of the year 1292, writings attest that this cheese of the abbots had acquired such a reputation that it was used to pay the royalties of the stockbreeders to the owners of farms, to regulate the litigations, with being offered in gift to the prince-bishops of Basle or even of currency of exchange.
Commercial name Tête of Monk is old two centuries. This name was given by the French soldiers of the Révolution, who after having driven out the monks, discovered these cheese parts stored at the bottom of the large cellars. They assimilated the manner of scraping cheese to consume it with the tonsure of a monk.
It is a cheese containing believed and whole cow's milk, with half-cooked or half-hard pressed paste. Its average weight is of 850 grams, but some can go up to 2,5 kg. It is characterized by a cylindrical form of which the height accounts for 70 100% of the diameter.
It is excellent to taste all the year with a dry white wine, after a Affinage 2.5 months minimum on small plank of spruce.
In 1981 the “ girolle was invented”, apparatus which makes it possible to make “rivet washers of Head of Monk” while making turn a scraper on an axis planted in the center of cheese. This apparatus gave an additional impulse to the consumption of this cheese.
| Random links: | Helene Calef | Embothrium coccineum | Petilia Policastro | Ravno Bučje (Bujanovac) | Kamp (river) | Sauce_à_Tabasco |