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Cheese from Bernese Jura, Franches-Montagnes and Porrentruy districts, Moutier district and Saulcy
Tête de Moine is a small, tall, semi-hard cheese of raw cow milk made in copper vats in the Swiss Jura. The curd is heated to 46–53 °C, pressed and brined, then the rind is smeared with Brevibacterium linens on spruce boards for at least 75 days. It is scraped into thin rosettes with a girolle instead of being cut.
| Raw cow milk | From cows fed no silage of any kind; bactofugation and ultrafiltration are not allowed[tdm-cdc] |
| Farm starter cultures | Made from mother cultures recommended for Tête de Moine, plus the proof-of-origin culture[tdm-cdc][ludin2016] |
| Rennet | [tdm-cdc] |
| Salt brine | The cheese holds at most 25 g of salt per kg[tdm-cdc] |
| Brevibacterium linens with water or salted water | For the smear on the rind[tdm-cdc] |
| Starter | Farm starters or cultures made from recommended mother cultures, plus a proof-of-origin culture; rennet; smear bacteria on the rind |
Total time across the recorded steps: 2.5 months
What changes: Starting material: raw cow milk, delivered once or twice a day
Output: raw cheese milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tête de Moine is a small, tall, semi-hard cheese of raw cow milk made in copper vats in the Swiss Jura. The curd is heated to 46–53 °C, pressed and brined, then the rind is smeared with Brevibacterium linens on spruce boards for at least 75 days. It is scraped into thin rosettes with a girolle instead of being cut. Made in 8 steps over 2.5 months. The longest step, ripen for at least 75 days, takes at least 2.5 months (Office fédéral de l'agriculture (OFAG) 2026). Salt is up to 2.5 % (Office fédéral de l'agriculture (OFAG) 2026). Lactic starter cultures from mother cultures recommended for Tête de Moine and Agroscope proof-of-origin lactic acid bacteria culture do most of the fermenting.
| Main step | at least 2.5 monthsSet[tdm-cdc] | Ripen for at least 75 days |
|---|---|---|
| Temperature | 8–18 °CSet[tdm-cdc] | Deliver and hold the raw milk |
| Salt | up to 2.5 %Set[tdm-cdc] | Brine the wheels |
Most washed-rind cheeses are soft. Tête de Moine is a raw-milk, semi-hard cheese whose curd is heated to 46–53 °C and pressed, and it ripens for at least 75 days. Its AOP also protects the rosette; the cheese is scraped with a girolle, not sliced.
The milk is raw and is never heated above 40 °C; the curd is then heated to 46–53 °C. A lab model of Tête de Moine-type cheese found that Staphylococcus aureus can still form enterotoxin at 52–56 °C scalding, depending on the strain.
Hazards the sources name: Staphylococcus aureus (enterotoxin formed in a lab model of Tête de Moine-type cheese at 52–56 °C scalding).
Every number is labelled with how it is known. How this atlas is made
The Bellelay monastery was founded in 1136, and in 1192 its monks were first named in connection with cheese, paying annual rent on properties with cheese made in the abbey. The oldest description of the Bellelay cheese dates from 1628. The monks were evicted in 1797, during the French Revolution, but the cheese went on being made in the dairies of the former abbey. 'Tête de Moine' as a name has been used since about 1790. Registered as a Swiss AOP by the Federal Office for Agriculture on 19 January 2001 and amended several times since, most recently on 31 March 2026. The word rosette is protected together with the name.
