Tete de Moine
Bellelay, also called Tete de Moine and Monk's Head, is a soft, blue-
veined, whole-milk cheese that resembles Gorgonzola. It was made origi-
nally in the 15th century by monks in the Canton of Bern, Switzerland,
and now is made exclusively in that locality. (See Gorgonzola)
Sweet milk is set at about 90 F. with sufficient rennet to coagulate it
in
20 to 30 minutes. The curd is cut comparatively fine and is stirred while
being heated slowly to a temperature of 110 F. It is cooked until it is
much
firmer than for Limburger but not so firm as for Swiss.
The curd then is dipped into wooden hoops lined with cloth. The
cheeses are pressed a few minutes at a time in rotation, one press being
used
for a number of cheeses. After the cheese is pressed it is wrapped in bark
and left for 2 weeks or until firm enough to require no sup****t. It is
cured
in a moist cellar at a comparatively low temperature so there will be no
eye development. It ripens in about 12 months, but it will keep for 3 or 4
years if it is kept cold. When ready for market the cheese is 7 inches in
diameter and weighs from 8 to 15 pounds. It has a soft, buttery con-
sistency and can be spread on bread.
Analysis: Moisture, 37 to 40 percent; fat, approximately 30 percent;
protein, 25 to 28 percent; and salt, approximately 3 percent.
USDA Agr. Handbook No. 54, Cheese Varieties and Descriptions
George P. Sanders, issued Dec. 1953
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