Tête de Moine florets are a beautiful addition to your Alpine winter cheese board. The cheese dates back eight centuries, created by Swiss monks in the Jura Mountains. When cut using a girolle (a tool that scrapes thin shavings off the top of the cheese), the layers are whittled away to reveal a “bald spot” on the wheel—fitting for a cheese whose name translates to “monk’s head.” The cutting process releases the cheese’s intense, fruity aroma.