By Weight - Tete De Moine Half

Eight centuries ago, in the Swiss Jura Mountains, monks of Bellelay Abbey had a sense of humor. Fashioning small cylindrical ''monk's head'' cheeses, they invented a machine, called agirolle, to thinly shave away layers from the top, exposing a bald spot. Made of raw cow's milk, this semi-hard cheese has a dense texture and a seriously intense, fruity flavor. One of the stronger, sweeterSwiss cheeses we've experienced, it pairs nicely with fresh or dried fruits or hearty dessert wines of equal intensity.

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