Patricia remembers receiving this superb Tête de Moine frisette about 30 years ago, from her favorite cheese merchant and friend Josiane who ran the famous fromagerie in Vaison-la-Romaine. She won the 'meilleur ouvrier' in France - a prestigious award to the best in the craft. With Patricia's great passion for cheese, they became great friends.

Tete du moins was a brand-new cheese for Patricia when she was introduced to it 30 years ago (at least)! She loves to share the fun and experience with students in her cooking class to introduce them to new flavors, rituals and gadgets!

Tête de Moine, which translates to "Monk's Head," is a Swiss cheese that originated around the 12th century in the Jura region's Bellelay Abbey. This semi-hard cheese is made from cow's milk and is renowned for its strong flavor and smooth, creamy texture. Traditionally, Tête de Moine is not cut but shaved into thin rosettes using a special device called a 'girolle'. The unique shaving method exposes more surface area of the cheese to air, enhancing its flavor. Over the centuries, this distinctive cheese has been a part of Swiss cultural heritage, reflecting the region's deep monastic history and dairy farming traditions.

Lou Canesteou, a fine cheese shop established in Vaison la Romaine since 1990, selects its producers with an emphasis on quality over quantity, focusing on local sources. They age a variety of regional goat cheeses in their cellars, a practice that earned Mrs. Josiane Deal the title of "Meilleur Ouvrier de France" (Best Craftsman of France) in 2004.

Did you know? "Lou Canesteou" means wicker basket in Provençal, symbolizing the locally sourced, artisanal quality products they offer, along with personalized service. Additionally, the shop also features a selection of local natural wines, gourmet groceries, and cured meats that pair well with the cheeses.