Source: Atlas Obscura
More than 800 years ago, near the mountain town of Bellelay in the Jura region of Switzerland, monks at the local abbey invented what was simply known as Bellelay cheese. Local farmers also picked up their cheesemaking skills from the monks, producing the same semi-hard, raw cow’s milk wheels.
After the French Revolution, monks were banished from the abbey, but dairies on the property continued to produce the cheese, which officially became known as “Monk’s Head,” or Tête de Moine.Food lore points to two competing theories on how Monk’s Head got its name. The first explanation says that monks…
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