Eight centuries ago, the monks of Bellelay Abbey in the Jura Mountains of Switzerland had a sense of humor. While designing small cylindrical "monk's head" cheeses, they invented a machine called a girolle that thinly slices away the layers at the top, revealing a bald spot. The rotating cutter turns the cheese slices into beautiful "flowers."

This semi-hard cheese made from raw cow's milk has a dense texture and a very intense, fruity flavor.

One of the strongest, sweetest Swiss cheeses we've tasted, it pairs perfectly with fresh or dried fruit or equally powerful, rich dessert wines.