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 firstname.lastname@example.org to sign up. Better move fast though – only 15 spots, and at 28chf, they will go fast.