ête de Moine (‘monk’s head’) is named in honour of the men of the cloth who are believed to have invented the cheese in the 12th century.The rind is firm and brown to reddish-brown in colours, while the past is ivory to light yellow. The texture is pliable with sweet, nutty and savoury flavours predominating.The final cheese is sometimes served using a device called a Girolle (invented in 1982 by a Swiss engineer), which comprises a blade to shave the top of the cheese in a circular motion, creating thin, frilly rosettes of cheese.