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Munster.
AOP cheese made from pasteurized cow's milk from Eastern France.
28% fat content.
1 piece = 750g
This is an AOP cheese made from approximately 750g of raw cow's milk with 28% fat content in the finished product.
It belongs to the family of soft cheeses with washed rinds.
Its strong smell contrasts with its milder taste, creating a persistent flavor.The crust is orange in color.The ideal tasting period is from April to December.
The recipe, dating back to the 9th century, was provided by an Irish monk passing through the Vosges.Its name comes from the village of Munster in Haut-Rhin. The word "munster" originates from "monaster" in German.
The farmers in the region used to pay part of their taxes to the Dukes of Lorraine with this cheese.
As a soft cheese, Munster cheese should be stored in the least cold part of the refrigerator (on a lower shelf) and consumed within 3 to 4 days after opening the package. Leave it in its original paper or wrap it in a cloth rather than in plastic wrap, which would prevent it from oxygenating.
You can enjoy it raw, cooked, or even melted, as in a raclette. Farmhouse Munster crumbles nicely to harmonize with vegetables in a gratin. When cooking it, avoid bringing it to a boil to prevent the fat from separating from the cheese. The Vosges gratin is a delicious regional recipe to prepare with AOP Munster.
