The Girolle is a tasting utensil invented in 1982 in the Swiss Jura. Its simple mechanism — a blade pivoting around a central axis — transforms cheese into delicate, airy rosettes, revealing its full texture and aromas. Unlike an ordinary slice, the rosette offers a larger surface area, which intensifies the tasting experience.

The Girolle Originale is crafted from solid maple and stainless steel. Built to last, it is primarily used with Tête de Moine AOP, but works with many semi-hard cheeses.

Using the Girolle is simple, in three steps:

1. Place the tip of the central spindle at the center of the cheese and gently slide the cheese down the spindle until it reaches the wooden base.
2. Lay the blade flat on the surface of the cheese.
3. Gently turn the handle clockwise — the blade scrapes the cheese in a spiral, forming a rosette.

For optimal results, take the cheese out of the fridge 10 to 15 minutes before use. The Girolle works best with semi-hard cheeses such as Tête de Moine AOP.

The Girolle Originale stands apart from imitations in three essential ways:

Materials: certified solid maple and food-grade stainless steel of superior quality — no plastic, no composite materials.

Mechanical precision: the blade of the Girolle Originale is calibrated to graze the surface of the cheese with constant pressure, producing regular, airy rosettes. Copies often have a blade that is too rigid or too soft.

Durability: built to last for decades. The Girolle Originale can be passed down from one generation to the next — imitations are not designed for that.

An iconic object is recognized through its use, not just its price.

The Girolle was created for Tête de Moine AOP, the quintessential Jura cheese.

The Girolle Originale is available directly on our online shop girolle.ch, with delivery in Switzerland, France, and throughout Europe. You'll find our full catalogue — Girolle Originale, Girolle Tradition, Girolle Mini, and our accessories.

We deliver within 5 business days in Switzerland and within 10 days in Europe.

The Girolle Originale is one of the most appreciated gastronomic gifts, for several reasons:

An object with a story: born in the Swiss Jura in 1982, tied to Tête de Moine AOP — it's a gift that tells itself in two sentences.

Useful and durable: unlike a bottle of wine or a box of chocolates, the Girolle is used for decades. It's an object that's kept.

The "wow" factor: the gesture of the Girolle impresses every time. It's a gift that creates a moment every time it's offered.

Perfect for food lovers, holidays, weddings, birthdays, or corporate gifts.

The Girolle Originale is the standard model, designed for regular-sized cheeses (around 800g to 1kg). It is the most versatile model, suited to every use.

The Girolle Mini is a compact version, ideal for small cheeses (half Tête de Moine, individual formats) or to bring along for picnics and travel. It also makes an excellent entry-level gift.

If you're hesitating, start with the Girolle Originale — it's the founding model, the most complete.

It's not just about aesthetics. The Girolle's thin blade grazes the surface of the cheese, creating a flaky, airy texture. This texture:

• Multiplies the contact points between the cheese and the palate
• Releases aromas differently than an ordinary slice — the exposed surface is larger
• Lightens the perception of the cheese — a rosette feels lighter, less dense, even if the quantity is the same

In gastronomy, texture is an integral part of taste. That's why top chefs use the Girolle: it adds an extra sensory dimension to the tasting.

The Girolle®, a patented Swiss invention, was created in 1982 in the canton of Jura, Switzerland. It was designed specifically to elevate the tasting of Tête de Moine AOP — a Jura cheese whose tradition dates back to the monks of Bellelay Abbey in the 12th century.

Since its introduction, the Girolle® Originale has been distributed in more than 30 countries. It has become the international reference for tasting Tête de Moine AOP and is recognized by the Swiss cheese industry as the official utensil.

Yes. Although the Girolle was created for Tête de Moine AOP, it works with any semi-hard, cylindrical cheese. Ideal conditions: a cheese that is firm but not brittle, with a diameter compatible with the platter.

In practice, cheeses such as Appenzeller, certain farmhouse raclette varieties, or Swiss regional pressed-paste cheeses give excellent results. The ideal is to take the cheese out of the fridge a few minutes before use to slightly soften the paste.

Yes. The Girolle Originale is 100% designed in Switzerland. Its platter is cut from solid maple of European origin, and its stainless steel mechanism is assembled with craftsmanship passed down for more than 40 years.

Swiss manufacturing is not a marketing argument — it's a reality reflected in the precision of the mechanism, the quality of the materials, and the durability of the object. It is also what fundamentally sets it apart from cheaply produced imitations.

After use, you can leave the cheese on the Girolle — it's actually the most practical way to store it. A few recommendations:

• Cover the cheese with plastic wrap or a cheese dome to prevent it from drying out
• Refrigerate between 4 and 8°C
• Take it out 15 minutes before the next use to recover the right texture
• Consume within 3 to 4 weeks after opening for optimal taste

Leaving it mounted on the Girolle also makes the next tasting easier — the axis is already in place, you just need to set the blade back down and turn.

Yes. The Girolle Originale is widely used in fine dining, hotels, and cheese shops across Europe. It offers several advantages in a professional context:

• Immediate visual impact: the gesture of the Girolle in front of guests creates a memorable moment
• Differentiation: an experience few restaurants still offer
• Format: compatible with half Tête de Moine and catering formats
• Durability: built for intensive use

For professional orders and distributor partnerships, contact us directly via the contact form on girolle.ch — we offer terms tailored to professionals.