The Tête de Moine (Cape monk) is a Swiss cheese for grating, and extremely fragrant original Jurabernès (Francophone region of the canton of Bern). Its origin has over 8 centuries, and seems to create the abbey of Bellelay, but now all the dairies in the valley produce this delicious cheese. Enjoy
designation of origin from 2001 is'exporta worldwide.
In 1981, he invented a device that allows for "flowers" Tête de Moine of rotating about an axis rapador planted in the center of the cheese, called "girolle," this tool gave an additional boost to the important consumption of this cheese is made from cow's milk, the region of Jura (Switzerland).
Ingredients
Tudela lettuce red pepper that is sweet tender
Onion Tomato
mature dress
Chestnuts, boiled and peeled
Flowers Tête de Moine cheese
Sugar Salt
Pepper Olive Oil
champagne vinegar
Preparation Prepare a vinaigrette with olive oil + vinegar + salt + pepper and set aside.
Cut all other vegetables to our liking, I amarinem vinaigrette and present in the dish.
Skip to the pan with a little hot oil and a teaspoon of sugar the chestnuts until they are golden brown honey.
Add the chestnuts to the dish along with some flowers cheese
Bon appetit
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