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French Cheese Guide


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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort



Other sites:
French Wine Guide
Cuisine-France

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cheese france french cheese guide

Munster

munster cheese  
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

 

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Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.

 

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