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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%
Ferment : oui
Traitement du lait : lait pasteurisé / Pasteurized milk / leche pasteurizada / Pasteurisierte Milch
Ingrédients : lait de vache pasteurisé, sel, ferments lactiques, présure / pasteurized cow milk, salt, lactic ferments, rennet / Leche pasterizada de vaca, sal, fermentos lácticos, cuajo / Pasteurisierte Kuhmilch, Salz, Milchsäurebakterien, Renne
Allergènes : rocou (E160b) / rocou (E160b) / rocou (E160b)

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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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