Munster

Region Milk Type Alsace Cow Uncooked, unpressed, soft Fat Grade Affinage 45% AOC 2 to 3 months

 

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About Munster: Munster from Alsace is not the same cheese most Americans are familiar with. This cheese comes exclusively from an area spreading between the East of the Vosges in Alsace and the West of Lorraine (where the cheese is called Géromé). Back in the seventh century Irish monks settled in what is now called Munster Valley in Alsace. They created "Munster Kaes", their goal being to preserve milk and feed their people.

Munster making: Farmers still use the traditional way to make Munster. The cheese is rubbed by hand with a solution of rock, salt and water. This will help the growth of bacteria giving a strong flavor to the cheese and preventing mold to developing. Maturation of farm Munsters initially takes place outside for one week. Munsters are then transferred into caves next to old Munsters. Every other day the Munsters are washed and brushed.

Tasting Munster: Munster has a strong and powerful aroma.

Tasting advice: In Alsace Lorraine, Munster is often eaten with baked potatoes and finely chopped onions.

Munster and wine: With a beer! Or wines such as Alsace's Gewürztraminer or Pinot Noir, but also full bodied red wines such as Côte-Rotie or Chateauneuf-du-Pape (French Wine Guide)

More French Cheeses: Reblochon, Tomme de Savoie