munster

Also known as münster, Munster-géromé, Minschterkaas

type of French cheese

Key facts

Other names: Munster fermenté, Menschterkas
Country of origin: France
Region town: Munster , Gérardmer
Region: Vosges , Haut-Rhin , Bas-Rhin , Moselle
Source of milk: Cow
Pasteurized: No
Texture: Soft smear-ripened
Fat content: 45 %
Dimensions: diameter 7-20 cm, height 2-9 cm
Weight: 150 to 1500 g (flat cylinder)
Aging time: 5 weeks to 3 months
Certification: AOC 31 mai 1978 adapted in 1986
Named after: monastery , Munster

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 66 products

dNutri-Score

3NOVA · Processed food

Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Area: 1300000.26
Image: Munster 01.jpg

Show 3 more facts

total produced: 6292
Commons category: Munster (cheese)
native label: Munster

Sources (3)

via Wikidata · CC0

~6 min read

Article

Munster ( French pronunciation: [mœ̃stɛʁ] ), Munster-géromé, or (Alsatian) Minschterkaas, is a soft cheese with a strong taste and aroma, made mainly from milk first produced in the Vosges, between the Alsace, Lorraine and Franche-Comté regions in France. The name "Munster" is derived from the Alsatian town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. "Géromé", a variant from munster, comes from the Vosgien patois pronunciation of the town of Gérardmer, located on the Lorrain side of the Vosges mountains, where it originates.

History