Tete de Moine is actually an amazing cheese with a fascinating culture and history. It's been around since 1790, and is a semi-hard cheese which is not cut, but pared into the shape of rosettes, so as to increase the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour to develop - a bit like letting a good wine breathe. Usually, it is pared with a blade held at right angles to the surface, apparently using the same method employed by the monks of the Bellelay abbey who first made the cheese. What you have found in the attic is probably a "Girolle", a device invented in 1982 to make the paring process easier.
So... Keep it or chuck it? Depends on how much you love cheese, and how often you'll buy Tete de Moine. It could just sit around for donkeys years like the Breville Sandwich Toaster...