Munster (AOC)

An ancient, strong-smelling soft cheese with light orange bloomy rind and white paste. Munster was first made in monasteries in the 7th century. Its name is derived from monastère, French for "monastery". The word « Géromé » is the name people from the Vosges give it, after the town of Gerardmer. Nowadays, the name one gives to it depends essentially on which side of the Vosges one lives. To the East, in Alsace, it is called « Munster ». To the West, in Lorraine, it is called « Géromé ».

It is necessary to start with a short matured cheese if you do not know Munster that well.

In Alsace, it is often eaten with potatoes boiled in their skins.

White wine: Alsace Gewurztraminer, Sancerre, Touraine.
Red wine: Australian wine ( New South Wales -Shiraz,) Beaujolais, Pécharmant.

Region: Alsace

Cow's Milk

Flat disc of 120g

Size: 7-12 cm diameter, 2-6 cm high.

Taste: Spicy, lightly acidic, rustic

Texture: Supple.