Munster

Munster is a semi-soft cheese originating from the Alsace region in France. It is named after the small town of Munster where it was first produced. The cheese is made from unpasteurized cow's milk and is known for its strong smell and distinct taste.

History

The production of Munster cheese dates back to the Middle Ages, when it was made by Benedictine monks in the Munster valley. The monks used the cheese as a form of currency and as a means to pay their tithes. Over time, the cheese gained popularity and became a staple in the diet of the people in the region.

Production

The production process of Munster cheese involves several steps. First, the cow's milk is heated and rennet is added to coagulate the milk. The curd is then cut into small pieces and heated again. After this, the curd is placed in molds and pressed to remove the whey. The cheese is then aged for a minimum of 21 days in a humid cellar, during which it is regularly washed with a mixture of water and Brevibacterium linens, a bacteria that gives the cheese its characteristic smell and orange color.

Characteristics

Munster cheese is known for its strong, pungent smell, which is a result of the bacteria used in its production. The cheese has a soft, creamy texture and a slightly salty taste. It is often served with bread and wine, and is a popular ingredient in many traditional Alsatian dishes.

Varieties

There are several varieties of Munster cheese, including Munster-Géromé, which is produced in the Vosges region of France, and Grand Munster, a larger version of the cheese. Each variety has its own unique characteristics and flavor profile.

See also

• List of French cheeses
• Alsace cuisine