If you enjoy Fromage as much as we do,
then join our tasty journey through the world of
Each month we will post an article about one of the cheeses we love,
and hopefully you will be tempted to try it,
and make it part of regular your fromage plate.
If you are a Fromage lover travelling in Paris,
join us for our cheese tasting workshop
to learn more about your favorite food:
Untill then....Happy Tasting !
May : Munster
Munster cheese is typically from the Alsace region – the name “Munster” comes from the Alsacian town of the same name, which originates from French word for monastery: monastère.
The production of Munster cheese began in the 7th century, when the monks of the Munster valley began making it in order to preserve the milk and to feed the population.
The Munster cheese was given the AOC (Appellation d’Origine Contrôlée) label in 1978.
It has a flat cylindrical shape with a diameter of 13 to 19cm, a thickness of between 2.4 and 8cm and a weight of 450g to 6kg.
During its production, the cheese is matured for at least 21 days in a humid cave where it is washed with lukewarm water and turned upside down every two days.
Now, be warned… this cheese is not for the nasally sensitive!
Indeed, the strong smell of this glossy, red-brick colored cheese is well known for its ability to clear you a space on a crowded Métro train! But surprisingly, considering its strong smell, the cheese had a very mild taste, especially if you do not eat the rind.
Its flavor comes from the fact that “La Vosgienne” (the black and white cows with upward curved horns, which produce the milk for the cheese), graze on very aromatic grasses.
That is also why summer and fall are the best seasons to enjoy Munster, when the cows are grazing in pastures.