French cuisine main page


Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
Appenzel
Aveyronnais
Beaufort
Bleu d'Auvergne
Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
Cantal
Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
Coeur d'Arras
Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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
HOW TO EAT YOUR CHEESE
How to cut your cheese
Gewürztraminer
From Milk
Season for indulging
Weight
250 g
Affinage
3 weeks
Pate (dough)
Uncooked, unpressed soft cheese with a washed rind


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.