Tête De Moine Recipe

Bring cheese to temperature

Remove the Tête de Moine wheel from refrigeration 20–30 minutes before serving so it comes to near-room temperature; this improves flavor and makes shaving easier.

Prepare accompaniments

Arrange crackers or baguette slices, cornichons, halved dried apricots, and toasted walnuts on the serving board. If using mustard and honey, place each in small bowls or on the board for easy access.

Set up the girolle or plane

If using a girolle, secure the Tête de Moine wheel on the tool per manufacturer instructions so the top is exposed and the blade rotates cleanly. If using a cheese plane, place the wheel on the board with a stable base and hold firmly.

Form rosettes (girolle method)

Turn the girolle handle steadily so the blade peels thin, curled shavings from the top of the wheel. Continue rotating to create delicate rosettes about 1–2 cm across. Arrange rosettes on the serving board or on individual crackers. Aim for 12–16 rosettes from a 200–300 g wheel, replenishing as needed.

Thin shavings (plane method)

If using a cheese plane, swipe thin curls from the edge of the wheel, angling the plane to produce long, thin ribbons. Fold or roll the ribbons into small rosettes or place them directly on crackers. Keep the curls delicate to showcase the cheese's texture.

Garnish the board with thyme sprigs and scatter toasted walnuts nearby. Pair the shaved Tête de Moine with cornichons and dried apricots to provide sweet-and-tart contrast; offer mustard and a drizzle of honey for guests who want savory or sweet highlights.

Serve immediately after shaving so rosettes hold their shape and texture. If you must store briefly, cover loosely and keep at cool room temperature; avoid refrigeration which will harden the cheese and reduce aroma.