Eight centuries ago, in the Swiss Jura Mountains, monks of Bellelay Abbey had a sense of humour. Fashioning small cylindrical ''monk's head'' cheeses, they invented a machine, called a girolle, to thinly shave away layers from the top, exposing a bald spot.

Made of raw cow's milk, this Semi-Hard cheeses has a dense texture and a seriously intense, fruity flavour. One of the stronger, sweeter Swiss cheeses we've experienced, it pairs nicely with fresh or dried fruits or hearty dessert wines of equal intensity.

Country: Switzerland