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Tête de Moine AOP: This cheese is not cut, it is scraped to enhance its aroma

Unctuous and with an inimitable aroma, Tête de Moine AOP was born in the 12th century in the abbey of Bellelay, in Jura, the French-speaking region of the Canton of Bern. Its name means "head of monk" by the resemblance between its appearance once opened the bark and the shaved head of its first producers, the monks. This cheese is not cut, it is scraped to enhance its flavor and aroma. It was formerly scraped with a knife, but the appearance of the girolle in 1982 popularized the cut with form of rosettes.
Switzerland Cheese Marketing, SL Spain, headquartered in Bern, is responsible for the promotion of Swiss Cheese in the Spanish and Portuguese markets. There are 430 varieties of cheese in Switzerland: in Spain we find Appenzeller®, Emmentaler AOP, Le Gruyère AOP, L'Etivaz AOP, Sbrinz AOP, Tête de Moine AOP and Vacherin Fribourgeois AOP. Swiss cheese does not use additives in its production, they are 100% natural, they are high in calcium and they are suitable for celiacs and lactose intolerant.