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Munster , cow milk cheese available to sell

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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Matière grasse (%) : 45%
Protides (g) : 20.5
Lipides (g) : 27
Mat. gras. acides gras sat. (g) : 19
Glucides (g) : <0.5
Dont sucres (g) : <0.5
Sel (g) : 1.5
Valeur énergétique kCal : 325
Valeur énergétique Kj : 1348
Ferment : oui
Traitement du lait : Lait cru / Raw milk / Leche cruda / Rohmilch / Leite de vaca cru / Latte pastorizzato
Ingrédients : Lait cru de vache, sel, ferments lactiques, présure / Raw cow milk, salt, lactic ferments, rennet / Leche de vaca crudo, sal, fermentos lácticos, cuajo / Rohe Kuhmilch, Salz, Milchsäurebakterien, Renne / Leite de vaca cru, sal, fermentos lácticos, abomaso / Latte crudo di mucca, sale, fermenti lattici, caglio
Allergènes : Lait et produits laitiers Œuf et dérivés de l'œuf Fruit à coques / Milk and derivatives Egg and by-products of the egg Nut / Leche y derivados Huevo y subproductos del huevo Frutos de cascara / Milch und Milcherzeugnisse Ei und Eierzeugnisse Schalenfruechte / Leite e produtos lacteos Ovo e subprodutos de ovo Noz / Latte e prodotti lattiero-caseari uovo e derivati dall'uovo frutta a gusci

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Spring - Fall - Winter
Minimum 6 weeks For US delivery maturing extended over 60 days


200 g (7 Ozs)

Pairing cheese and wine

White wine: Riesling (Riesling grape)


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