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Tete de Moine Cheese Making Recipe

Tete de moine is a Washed Rind Alpine Style Cheese that is traditionally served as thinly shaved florets for a beautiful presentation. This is a great guideline for intermediate or advanced cheese makers to learn about making a washed rind style cheese.
  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1 Packet C201 Thermophilic Culture (30-40% less for raw milk)
  • 1/32 tsp GEO17 Geotrichum Candidum
  • 1/64 tsp Bacteria Linens
  • 2.5 ml Single Strength Liquid Rennet (use 40% less for raw milk)
  • Cheese Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or ladle
  • Butter Muslin
  • Medium Hard Cheese Mold
  • Cheese Press or Weights
  • Draining Mat