TRADITION émotion

Munster soft cheese AOP

Originally, Munster cheese was made exclusively by monks from raw cow's milk. The cheese was matured in the monastery cellars, where it developed its characteristic strong aroma and spicy flavour.

Munster was traditionally made in small batches and wrapped in fir bark so that it would retain its moisture and develop its unique flavour.

In the 17th century, cheese production in Munster expanded beyond the monasteries and the farmers and cheesemakers of the region adopted the traditional production methods. However, it was not until the 19th century that Munster cheese became more widely known and popular outside the region.

Today, Munster cheese is produced by both artisan producers and larger dairies from pasteurised milk. It has a distinctive orange rind and a creamy, semi-soft interior with a strong, pungent aroma and a spicy, slightly salty flavour.

Munster is often enjoyed on its own or in combination with bread, cold cuts or fruit. It is also an important ingredient in traditional Alsatian dishes such as tarte flambée and choucroute garnie. Despite changes in production methods, Munster cheese remains a symbol of the rich culinary heritage of the Alsace and Lorraine regions.

Distributor: 

Formi GmbH
Otto-Hahn Str. 5
77694 Kehl