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Munster.
Pasteurized cow's milk PDO cheese from eastern France.
28% fat content.
1 piece = 750g
It is a PDO cheese made from raw cow's milk of about 750g with 28% fat on finished product.
It is part of the washed-rind soft cheese family.
It has a strong smell that stands out from its milder taste, all of which gives a lingering flavor.The color of its rind is orange. The ideal tasting period is from April to December.
The recipe dates back to the ninth century and was given by an Irish monk passing through the Vosges. Its name comes from the village of Munster in the Haut-Rhin. The origin of the word munster is derived from monaster in German.The peasants of the region used to pay part of their taxes to the Dukes of Lorraine with this Cheese.
As a soft cheese, cheese munster should be stored in the least cold part of the refrigerator (so on a lower shelf) and consumed within 3 to 4 days of opening the box. Leave it in its original paper or wrap it in a tea towel rather than wrapping it in cling film, which would prevent it from oxygenating.
You can eat it raw as well as cooked or even melted, as a raclette. The farmhouse munster earns to be crumbled to mix harmoniously with the vegetables of a gratin. When you cook it, do not bring it to a boil to avoid the fat separating from the cheese. The Vosges gratin is a delicious regional recipe to prepare with PDO munster cheese.
