3 November, 2013: Traditional monk head faces extinction

Sounds like a Monty Python line, but it is true indeed. A traditional method to make tete de moine cheese au feu de bois seems to be nearly out of fashion, with Bernard Froidevaux and his wife among the last remaining producers who heat their raw milk in a copper pot to make the AOC cheese. And as if that wasn’t heroic enough, this couple’s farm runs entirely on renewable energy!

Slow Food, always with it’s ear to the ground, picked up on this couple’s mission to keep the monk’s head alive.  They invite you to join them at the Lafleur Farm in Montfaucon, Jura on Sunday 3 November from 9:30am to noon to learn more about how the cheese is produced and have a taste of the four varieties produced at this farm.

Email ne-ju@slowfood.ch to sign up. Better move fast though – only 15 spots, and at 28chf, they will go fast.

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4 thoughts on “3 November, 2013: Traditional monk head faces extinction

  1. Emily says:

    Yay! You’re back and posting again. Thanks for always keeping us in the loop on what’s in for us foodies. Keep em coming!!

  2. rhiannong says:

    I wish I didn’t have to ask, but would to presentation be in English?

    • Hmm I would have to check with the organizers to be sure, but usually the Slow Food events are pretty strongly francophone. There was a time when I met with the Slow Food folks to see if we could change that. I guess like for anything else, if there is interest, we could probably find a solution!

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