Please clean the metal pin and the knife with oil before use. The cheese is at it’s best at 7° Celsius / 45° Fahrenheit.
A. Cut a thin slice from the top of the cheese, so that the ‘Monk’s head’ appears.
B. Position the pin in the centre of the cheese and push it down.
C. Place the curling-knife on the pin. Turn the knife clockwise over the cheese (do not press too hard!). After some rotations, beautiful and full
It is best to keep the cheese refrigerated after use, preferably by covering it with the Boska Holland Cheese Curler Dome.
Enjoy your cheese!
Arugula Salad with Tête de Moine Serves 2150-200g arugula, rinsed and dried6-8 rosettes Tête de Moine AOP8 Black grapes, halved2 Tbsp coarsely chopped walnuts Vinaigrette 5 Tbsp oil2 Tbsp vinegar1 Tbsp white wine½ TSP mustard2 Pinches sugarSalt, pepperPreparationCut the arugula into bite-sized pieces and arrange on the plates. Combine all the ingredients for the vinaigrette. Top the arugula with the Tête de Moine AOP, grape halves, and walnuts. Drizzle with the vinaigrette and serve
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