Cheese, Please!!!....

Tête de Moine as a dessert course at The Quarter in Greenwich Village....

Today, at The Quarter, Mummie had the most delicious dessert! A sophisticated cheese course of Tête de Moine, shaved into ruffled florets partnered with dates, apricots, candied walnuts, and toasted French bread! Tête de Moine, produced for hundreds of years in Switzerland, literally translates to "Monk's Head", so named because the wheels of the cheese resemble the shaved tonsure of a monk's scalp. The Quarter's chef, Jason Avery explained that the traditional way of serving Tête de Moine is to "shave" it with a special utensil called a girolle. The subtle flavor of this creamy/slightly waxy cheese is perfectly matched with fruits and nuts and a fine glass of a dessert wine. Be sure to ask for suggestions from The Quarter's extensive wine cellar!! Here's the link! Sybil Sez! https://www.facebook.com/thequarternyc?fref=ts