Monk Cheese The Best

Chuck Zimmerman

IFAJ-21I just have to give a plug for this guy. At lunch he was creating tasty little flowerets of an excellent cheese. He’s not a monk, just looks like one. That’s because this cheese was originally made by the monks of the Monastery of Bellelay. They don’t anymore but the tradition continues. The cheese comes with the little “pirouette” tool that you turn and slice the cheese off in a ribbon. You can order it online now from Tete De Moine.

Pioneer Hi-BredAgWired reports on IFAJ Congress 2005 are sponsored by Pioneer Hi-Bred.

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