Tête de Moine PDO Cheese Value Chain Resilience

Tête de Moine PDO cheese is produced in nine regional dairies under strict adherence to PDO specifications, with at least 70% of cow feed sourced from farm or adjacent communal pastures. Cattle graze for a minimum of 120 days, and silage is prohibited. After a salt-water bath, cheeses are aged on spruce boards for at least 75 days under automated monitoring. Monthly 'taxation' ensures quality compliance. The cheese is hand-pared into rosettes using a Girolle, a practice that boosted production from 20 to 1,600 tons between 1982 and 2001. Ongoing resilience strategies include promoting grass-based feeding, supporting local milk production, enhancing fodder and water storage, and strengthening links with tourism and cultural sectors. Climate change and societal demands for higher grass content pose challenges.