| MUNSTER |
 Description:
Munster was born in a
monastery situated in a valley of the same name. Benedictine monks who were
prohibited from eating meat, created the cheese in the 12th century. During its
maturing, Munster is turned every two days and washed with warm water from the
Vosges. In 1978 the cheese was accepted into the AOC family.
To give this
cheese an original touch you can taste it flavoured with cumin and accompanied
by a good beer.
Texture:
This method develops a red coating
on the rind that protects the cheese as it ages. The rind is slightly
corrugated and humid, which comes from the washing. Over time the rind turns
from yellow to red. Under the rind we find a pate that pliable and sticky
Taste:
This method
develops a red coating on the rind that protects the cheese as it ages. The
rind is slightly corrugated and humid, which comes from the washing. Over time
the rind turns from yellow to red. Under the rind we find a pate that pliable
and sticky |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
250 g |
| Affinage |
 |
3 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
