Cheeses are similar to wine in the sense that we all think we do not know and approaching them makes us a world. But our tongue keeps the flavors better than our memory and surely in a blind cheese tasting more than one would recognize, intuitively, many of the most popular cheeses. And as the eyes remember even better than the mouth, many of us would immediately recognize the Tête de Moine, the flower cheese that today is the protagonist of one of the best competitions in Barcelona.
So that’s it, neither pizzas nor hamburgers, the best contest in Barcelona is the Cheese Chef’s Challenge, which seeks the best dish made with Tête de Moine AOP. It is organized by Tête de Moine AOP, and 10 renowned Barcelona restaurants (Casa Amàlia, Casa Xica, Contracorrent, Cruix, Fonda Pepa, Insolent, Mantis, My Fucking Restaurant, Palo Verde and Windsor) are looking for the best recipe with the flower-shaped cheese.
How to taste dishes made with Tete de Moine?
From March 7 to 20, restaurants will add to their menus dishes made with Tete de Moine. The dishes range from 9.90€ to 23.7€. To enjoy them just go to Casa Amàlia, Casa Xica, Contracorrent, Cruix, Fonda Pepa, Insolent, Mantis, My Fucking Restaurant, Palo Verde or Windsor and enjoy the experience.
And when will the winning proposal be decided? On March 20, the jury will announce through Quesos de Suiza’s social networks the 6 finalist dishes. The final will take place on March 27 (coinciding with World Cheese Day) and will be accessible to the public in an experiential dinner format. A gala in which attendees will enjoy a tasting menu consisting of the 6 creations that reach the final and the contribution of Jon Cake in the sweet part, with his famous Tête de Moine AOP cheesecake.
The dinner will be at Casa Amàlia Port Vell and will have a cost of 45€ which includes the tasting menu of 6 dishes and dessert with drink.