Accueil Recommander ce site

French Cheeses


Home >> French Cheeses >> Alsace >> The Munster or Munster-Géromé (AOC since 1969)

The Munster or Munster-Géromé (AOC since 1969)




-   Munster with pasteurised milk: 6800 T
-   Munster with raw milk : 700 T

The Munster or Munster-Géromé is a cow’s milk cheese with a soft pate and a washed rind which contains 27% of fat for its total weight. It has the shape of a 13 to 19 cm across cylinder, for a 2,4 to 8 cm height and a weight between 450 gr and 1,5 kg. A « Petit-Munster » or « Petit-Munster Géromé » is a reduced Munster, 7 to 12 cm across, 2 to 6 cm height for a minimal weight of 120 gr.

Criteria

-   Area of production : Bas-Rhin, Haut-Rhin, Meurthe-et-Moselle, Haute-Saône, Vosges, territory of Belfort.
-   The milk is raw or pasteurised. 90% made with pasteurised.

History

In 668, some benedictine monks from Italy came to Alsace and built a monastery dedicated to Saint Grégoire. The area took the name of Val Saint Grégoire, and became after the Munster Valley (from the latin word « monasterium »).

The Munster has its origins in the eastern Vosges. At the same time another cheese, the Géromé, is created. They were both sold in the Géradmer market and their prices were decided each year during a great party, the 23 june.

During the XVIth century, the Munster became famous and its production was considerably increased. After centuries of conflicts to know which one was the first, the Munster and the Géromé were united in a single AOC.

Production

The Munster is made with curdled cow’s milk. After moulding, the cheese is slowly drained and salted. It is put in a cellar for 21 days at least (only 14 for the « Petit Munster »). During that time, the cheeses are washed and turned each 2 days.

Choice and tasting

Eyes : smooth rind, a bit humid, yellow to orange-coloured.

Nose : typical strong smell.

Palate : aromatic flavour.

The Munster is excellent alone but could also be cooked with patatoes. It could be coupled with a Riesling or a Gewurztraminer for more pleasure.

Top

ACTUALITÉS INFOS MARCHÉ LES PARRAINS REVUE DE PRESSE RECETTES FROMAGÈRES BIBLIOGRAPHIE PARTENAIRES LA JOURNÉE NATIONALE DU FROMAGE RETOUR À L'ACCUEIL CONTACT US ACCÈS PRO