MUNSTER PDO
Munster cheese was born in a monastery in Alsace
Munster was born in a monastery situated in a valley of the same name. Benedictine monks who were prohibited from eating meat, created the cheese in the 12th century. During its maturing, Munster is turned every two days and washed with warm water from the Vosges. In 1978 the cheese was accepted into the AOC family.
To give this cheese an original touch you can taste it flavoured with cumin and accompanied by a good beer. This method develops a red coating on the rind that protects the cheese as it ages. The rind is slightly corrugated and humid, which comes from the washing. Over time the rind turns from yellow to red. Under the rind we find a pate that pliable and sticky.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 6 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a washed rind
- Season(s): Spring, Fall, Winter
Ingredients:
Raw cow milk, salt, lactic ferments, rennet
Wine and cheese pairing
- WHITE WINE: Riesling (Riesling grape)
Nutritional values
- FOR 100G
- Energy (KJ): 1348
- Energy (KCAL): 325
- Lipides (G): 27
- Saturated fat (G): 19
- Carbohydrate (G): ‹0.5
- Sugar (G): ‹0.5
- Proteins (G): 20.5
- Salt (G): 1.5
- Ferment: Yes
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut