I first sampled the marvellously heady Tete de Moine when Reggie and I reviewed Ayza earlier this year for Next magazine. Executive chef Sean Chudoba gets all of his cheese from Murray's cheese shop here in the city and serves it alongside a host of cured meats and small plates. Translating to Monk's Head from the French, there's a lot of history behind this Swiss delight, spreading over hundreds of years. French Revolution soldiers used to scrape the cheese with a blade that would otherwise have shaved the heads of monks, thus the name (I also suppose the frilly suggestion of a monk's coiffure had something to do with it). Only about 30 years ago, someone invented the girolle, a cunning device to elegantly unfurl the cheese. Although available at Murray's, Baby and I waited and went right to the source to purchase our girolle once we'd arrived in Switzerland!
A note on the cheese: only a throroughly chilled Tete de Moine will slice with ease.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox