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Weight: 220
Maturation: 6 weeks
Cheese Type: Uncooked, Unpressed cheese with a washed rind
Munster cheese, also called Munster Gerome was first produced in the Middle Ages by the Benedictine monks in the Monastery in the Vosgian area in France.
Munster Fermier has a soft, creamy texture and a strong, pungent flavour. On the mouth, it has a savoury taste but not too strong and it gets some milky, nutty and slightly tangy notes.
It’s perfect on a cheese board or melted in traditional regional. Check out this recipe from the Vosgian region of potato gratin with Munster . Pair it with a Gewurztraminer or a strong, full-bodied beer.
Store in the refrigerator, wrapped in cheese paper, and consume within a few days.
Wine Pairing:
Red wine (Pinot noit)
White wine (Gewurstraminer)
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