Tête de Moine dates back eight centuries, when it was created by Swiss monks at the Abbey de Bellelay in the Jura Mountains. When cut using a girolle (a tool that scrapes thin shavings off the top of the cheese, forming rosettes), the layers are whittled away to reveal a “bald spot” in the wheel, fitting for a cheese that’s name translates to the French for monk’s head. The girolle and Tête de Moine set is perfect for Alpine-inspired winter get-togethers—comment “tete” and we’ll send you the lin