Tête de Moine is a semi-hard, raw cow's-milk cheese from the Bernese Jura of Switzerland, made in small, tall cylinders and famously not cut but scraped into delicate, ruffled rosettes with a rotating blade called a girolle. Pale ivory inside a brownish washed rind, it is dense, supple and intensely aromatic — savoury, fruity, faintly mushroomy — and the act of shaving the wheel into thin curls is part of how it is enjoyed.