A creamy French cow's-milk cheese originally made in the Jura. It was invented many centuries ago by the monks of Bellelay Abbey, and there are alternative versions of how it got its name (in French literally ‘monk's head’). According to one, the abbey charged local farmers a levy of one cheese par tête de moine ‘per capita of the monks’ for permission to make it; the other likens the cylindrical cheese, which has its top sliced off for serving, to a monk's tonsured head. Both rather have the air of being wise after the event.
Subjects: Cookery, Food, and Drink.