The Cheese of Munster originates from the Munster region in France, specifically in the Vosges department. It has a long history dating back several centuries, traditionally made by monastic communities.
This cheese was initially produced in the high valleys of the Vosges mountains. Over time, its production methods have been preserved and passed down through generations of cheesemakers.
Munster cheese is made from cow’s milk, typically from the Vosgienne breed. The milk is heated and mixed with rennet to form curds, which are then cut and drained.
After draining, the curds are placed into molds and pressed to remove excess whey. The cheese is then salted and aged in humid cellars for several weeks to develop its characteristic flavor and rind.
Munster cheese has a distinctive orange-red rind, which results from washing with brine during the aging process. The interior paste is soft, smooth, and ivory to pale yellow in color.
It typically has a strong, pungent aroma and a rich, creamy flavor with savory notes. The texture is supple and becomes more runny as it ages, making it ideal for spreading.
Munster cheese is often enjoyed on its own or with bread, particularly baguettes. It pairs well with potatoes, onions, and in traditional dishes like tarte flambée.
It is also commonly used in cooking, melting beautifully in sauces, gratins, and sandwiches. Pairing it with Gewürztraminer or Pinot Gris wines enhances its robust flavor profile.
Munster cheese is rich in protein, calcium, and vitamins such as B12. It provides essential nutrients but is also high in fat and sodium, so it should be consumed in moderation.
A typical serving contains significant amounts of saturated fat and cholesterol. However, it offers beneficial probiotics due to its fermentation process, supporting gut health.
Discover International Munster cheese, a soft, aromatic delight with a rich flavor. Perfect for cheese boards and melting.
Munster Cheese – A renowned soft cheese with a pungent arom Read More »
