Specialty Foods

This Girolle is the exlusive machine used with Tete de Moine, an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally using a girolle to create ruffled, finely thin rosettes. Once the top part of the rind is taken off, the cheese resembles the bald top of a monk’s head. The firm, dense texture, though not dry, makes it perfect for paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp depending on the age of the cheese.