John Myers
The “fragrant” Munster comes from Alsace and Lorraine in France. If it is made east of the Vosges in the Munster Valley, it is also called Munster, while cheese produced west of the Vosges in Lorraine is called Géromé after the town of Géradmer. This cheese specialty is also produced in Germany under the name Münster. The red smear cheese made from pasteurized cow’s milk is made in round cakes with a diameter of around 13 to 19 cm and a weight of around 500 g and as Petit Munster with a diameter of 7 to 12 cm and a weight of 120 to 150 g. During maturity, the bark is repeatedly washed with a mixture of brine and red smear cultures. The supple, soft and light yellow dough is hidden under the red-orange rind. A specialty is the Munster fermier made from raw cow’s milk.
Origin
Benedictine monks in the Munster valley, the “Valleé de Munster”, invented the Munster as early as the 7th century. From there, production also spread to Lorraine. Today, the Munster cheeses produced in certain departments are also allowed to bear the AOC seal, which stands for the protected designation of origin.
Season
all year round But it tastes best between May and October.
Taste
Munster smells relatively strong, is young but mild. With increasing age, it becomes more aromatic, piquant and slightly sweet and sour. Incidentally, it is also served sprinkled with cumin.
Use
In its homeland, the cheese is not only eaten with bread, but also with boiled potatoes or fried potatoes. It is also used as a topping on flammkuchen.
Storage/shelf life
Store Munster in the original packaging or in the paper from the cheese counter, possibly in a fresh box, separately from other types of cheese in the refrigerator (vegetable drawer) for a maximum of 1 week.
Nutritional value/active ingredients
The French cheese specialty contains 45 to 50% fat i. Tr., at 50% this corresponds to around 319 kcal and around 26 g of fat per 100 g.
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