Tête de Moine PDO is a fatty cheese with a very fine texture that melts deliciously in the mouth. Unlike other cheeses, it is not cut but scraped into very fine rosettes using a chanterelle or a pirouette. The surface of the cheese is then brought into contact with the air, which modifies the structure of the paste and allows the aromas to be fully developed. The monks of Bellelay Abbey in the Bernese Jura used to scrape Tête de Moine PDO with a knife set at a right angle. As early as the 12th century, they used the cheese wheels as a means of payment.