Munster PDO

Vosgien par excellence

We can pinpoint the origin of Munster to high altitude in the Vosges mountains. Some say the recipe was passed on in the ninth century by an Irish monk who was unexpectedly visiting the area. Others claim it went all the way back to Charlemagne when monks travelled to the region, bringing wit them valuable cheese making techniques. Peasants then got into the habit of settling part of their debts to the ‘Dukes of Lorraine’ by making and delivering Munster to them. 

Munster PDO

Vosgien par excellence

We can pinpoint the origin of Munster to high altitude in the Vosges mountains. Some say the recipe was passed on in the ninth century by an Irish monk who was unexpectedly visiting the area. Others claim it went all the way back to Charlemagne when monks travelled to the region, bringing wit them valuable cheese making techniques. Peasants then got into the habit of settling part of their debts to the ‘Dukes of Lorraine’ by making and delivering Munster to them. 

Munster
Alsace Region

THE Alsace REGION

Cows Milk

COWS MILK CHEESE

UNPASTEURISED

PASTEURISED

PDO

PDO

Alsace Region Munster Alsace Region + Alsace Region

Appearance

Ivory cheese with a bright orange, pungeant rind.

Texture

Smooth, creamy and easy to spread.

Taste

Strong, with a mild and lactic finish.

A taste full of contradictions

Surprising and subtle, Munster is the ideal cheese for those partial to a very strong yet smooth taste.

Characterized by very strong nose with a surprising smooth, creamy taste  Munster is made from cows milk. It belongs to the family of soft washed rind cheeses, and goes through a methodical and crucial ripening period.

Each cheese is turned and washed every couple of days with a “red ferment” and by turning it regularly, the master ripener can control the growth of floral surface. It is during this time Munster gains its typical orange colour.

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