Tête de Moine AOP is a cheese with a tradition dating back many centuries and owes its origin in Bellelay. The cheese is cut into very thin rosettes with a “girolle”.
Eating a Tête de Moine AOP is an art in itself. This cheese is not cut into pieces but is shaved; in the past this was done with a knife but nowadays a girolle is used. Legend has it that the monks of Bellelay Abbey shaved off the surface of the cheese with a knife when they wanted to eat the cheese in secret.