Abbey Church of Bellelay, built by Franz Beer in 1714, is made of grandiose ornamented pillars and arches, huge spaces of contemplation and art in the natural light. While navigating in its atmosph...

“Barock” Photographic Installation by Renate Buser

Abbey Church of Bellelay, built by Franz Beer in 1714, is made of grandiose ornamented pillars and arches, huge spaces of contemplation and art in the natural light. While navigating in its atmosph...

Thanks to the monks of Bellelay Abbey for inventing this delicious Swiss cheese "Tete de Moine" (monks' head) AOP 😍

Thanks to the monks of Bellelay Abbey for inventing this delicious Swiss cheese "Tete de Moine" (monks' head) AOP 😍

Sebastian Munster C1580 HCol Woodcut. Bellelay Abbey, Switzerland

Sebastian Munster C1580 HCol Woodcut. Bellelay Abbey, Switzerland

'Barock' / Photographic Installation by Renate Buser at Bellelay Abbey | http://www.yellowtrace.com.au/renate-buser-baroque-bellelay-abbey/

Barock Photographic Installation by Renate Buser

'Barock' / Photographic Installation by Renate Buser at Bellelay Abbey | http://www.yellowtrace.com.au/renate-buser-baroque-bellelay-abbey/

Tete De Moine Literally meaning Monks Head, this fruity cheese is traditionally eaten by shaving thin curls from it with a Girolle. Tête de Moine is from the Jura region in North West Switzerland,.Tete de Moine was initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier.

Tete De Moine Literally meaning Monks Head, this fruity cheese is traditionally eaten by shaving thin curls from it with a Girolle. Tête de Moine is from the Jura region in North West Switzerland,.Tete de Moine was initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier.

Tête de Moine ~ Like many French cheeses, its origins come from the activities of monks who produced it for themselves and as a source of income for their abbeys (in this case, the Bellelay Abbey). It is characterized by its cylindrical form, and is cut using a girolle, a scraper on an axle planted in the center of the cheese. The cheese has to be scraped in order to develop its flavors, just cutting it doesn't produce the same taste. A firm cheese with a mild flavor. #Cheese #TeteDeMoine

Tête de Moine ~ Like many French cheeses, its origins come from the activities of monks who produced it for themselves and as a source of income for their abbeys (in this case, the Bellelay Abbey). It is characterized by its cylindrical form, and is cut using a girolle, a scraper on an axle planted in the center of the cheese. The cheese has to be scraped in order to develop its flavors, just cutting it doesn't produce the same taste. A firm cheese with a mild flavor. #Cheese #TeteDeMoine

ROMAIN CRELIER, La Mise en Abîme, 2013. Media: oil, metal. At the Abbey-church of Bellelay, Switzerland.

ROMAIN CRELIER, La Mise en Abîme, 2013. Media: oil, metal. At the Abbey-church of Bellelay, Switzerland.

Angels, Bellelay Abbey, Switzerland

Angels, Bellelay Abbey, Switzerland

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