Munster cheese
French soft and pungent cheese / From Wikipedia, the free encyclopedia
For the American cheese, see Muenster cheese.
Munster (French pronunciation: [mœ̃stɛʁ]), Munster-géromé, or (Alsatian) Minschterkaas, is a soft cheese with a strong taste and aroma, made mainly from milk first produced in the Vosges, between the Alsace-Lorraine and Franche-Comté regions in France.[2] The name "Munster" is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars.
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Quick Facts Other names, Country of origin ...
Munster-géromé | |
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Other names | Munster fermenté, Menschterkas |
Country of origin | France |
Region, town | Munster |
Region | Vosges, Haut-Rhin, Bas-Rhin, Moselle |
Source of milk | Cow |
Pasteurized | No |
Texture | Soft smear-ripened[1] |
Fat content | 45 % |
Dimensions | diameter 7-20 cm, height 2-9 cm |
Weight | 150 to 1500 g (flat cylinder) |
Aging time | 5 weeks to 3 months |
Certification | AOC 31 mai 1978 adapted in 1986 |
Named after | monastery, Munster |
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