|The outermost layer of the rind is then scraped away all round with a knife (approximately one millimetre or according to taste).
With the "girolle" or skirret, or a vertically held knife, layer-by-layer the cheese can be carefully shaved away to form rosettes. Incidentally, the finest and most beautiful rosettes are obtained by not pressing too heavily on the skirret when turning.
The rosettes are not only an outstanding cheese delicacy but they are also ideally suited to decorating artistic cheese platters. Tête de Moine rosettes plus a few grapes and a scattering of nuts will make any cheese platter into a masterpiece in no time at all.