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Munster (French pronunciation: [mœ̃stɛʁ]), Munster-géromé, or 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]
Munster AOC, also known as Munster-géromé or Minschterkaas, is a soft cheese made using unpasteurized cow's milk that hails from the Vosges mountains of Alsace, France. Its name is derived from the Alsace town of Munster, where the cheese was historically preserved and matured in the cellars of Vosgian abbeys and monasteries.
Munster is a washed rind cheese that is made in the Vosges mountains in Eastern France. The locals call it simply Munster or Munster Géromé. Mentions of this cheese date back to the 7th century when monks used to make it using local raw cow’s milk.
Munster AOP or Munster Géromé AOP is a 27 % fat, dry to creamy, ivory-colored, pungent, cow’s milk cheese made with unpasteurized cow’s milk. The natural edible rind of a young Munster begins with a pink tinge for the youngest and drier Petit Munster, to a deep red for a two or three-month mature creamy, smooth Munster.
Nov 5, 2023 · Called Munster in Alsace or Géromé in Lorraine, it makes the Vosges massif famous. In the Munster valley, this characterful cheese is still produced in an artisanal manner and has benefited from the Protected Designation of Origin by the European Union (PDO) since 1996.
The French AOC* Munster is considered by many to be the best. Originally produced in farmhouses of the north-east regions of France, this flavourful typical cheese has become one of the most refined products of Alsace and Lorraine - where it is more generally named Munster Gerome.
Formerly known as Munster only on the Alsace side of the mountains, and Géromé on the Lorraine side, the two cheeses were united in 1978 under a protected AOC (now a European PDO) for Munster and Munster-Géromé.
