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Munster Cheese
Mario M. Lommersum, CC BY-SA 4.0, via Wikimedia Commons
Munster is a strong-smelling, soft cheese from the Alsace and Lorraine regions of France. It has a washed rind, which gives it a red-orange color and a distinctive pungent aroma. The flavor is rich and tangy, often enjoyed with cumin seeds and paired with beers or strong wines.
What is Munster Cheese?
Munster is a semisoft cheese with a dense texture and a rind washed with a saltwater solution. This process fosters the growth of fungi and bacteria, including Brevibacterium linens, which gives the cheese a sticky and aromatic orange coating. Made from cow’s milk, Munster is produced in the Vosges pastures, primarily in Alsace, but also in Lorraine and Franche-Comté. On the Alsatian side of the Vosges valley, it is called Munster, while on the Lorraine side, it is known as Gerome. The AOC (Appellation d'Origine Contrôlée) combines these names into Munster-Gerome.
History
Munster dates back to the seventh century when monks made the cheese from local milk. Tradition holds that on St. Urbain’s Day, May 25, farmers would move their cattle to higher pastures (chaumes) for the summer. This practice allowed the cattle to graze on untreated grasses, while the lower farmlands were used to grow hay for winter feed. Munster attained its AOC status in 1969.
Production
Munster is made using cow’s milk, with herds grazing on grass and no other feed to ensure milk purity. Vosgian cattle, known for their adaptability and hardiness, produce the milk for Munster. The cheese is made by mixing morning milk with skimmed milk from the previous day and warming it in a copper cauldron to 90°F (32°C) before adding rennet. The curds are cut after an hour, placed into molds, salted, and turned frequently before aging in high-humidity cellars. The cheese is hand-rubbed with a saltwater solution every two days, encouraging the growth of beneficial microbes and giving the cheese its characteristic orange-red rind.
Characteristics
Munster has a strong, gamey smell and a heightened bite, with a mellow, creamy finish. It measures 5–8 inches (13–19 centimeters) in diameter, 1–3 inches (2.4–8 centimeters) in height, and weighs between 1–3 pounds (450 grams–1.5 kilograms). A 1-pound (450-gram) cheese requires about 5 quarts (5 liters) of milk, with a fat content of 45–48 percent.
Serving Suggestions
Munster is perfect with rye bread or biscuits with cumin seeds. It pairs well with white wines like Riesling or Gewurztraminer, or a blond beer. The cheese should be left at room temperature for at least thirty minutes before eating to reveal its full aroma.
Modern Production
Today, around forty cheesemakers produce nearly 10,000 tons of Munster each year. In 1987, the Confrérie Saint Grégoire du Taste-Fromage de la Vallée de Munster was founded to promote the cheese, with members donning robes resembling monk’s habits. Munster remains a significant part of the local economy, with a festival held each August to judge the best cheese, attracting around three thousand visitors.
Key Facts About Munster Cheese
| Country of Origin | France |
| Specific Origin | Alsace, Lorraine, Franche-Comté |
| Certification | AOC (1969) |
| Milk Type | Cow's |
| Milk Treatment | Raw |
| Fat Content | 45-48% |
| Rind | Washed, saltwater solution |
| Texture | Semisoft |
| Flavor | Strong, gamey |
| Aroma | Gamey, aromatic |
| Colors | Orangey-pink to orange-red |
| Forms | Flat wheel, 1-3 inches high, 5-8 inches diameter |
| Age | 4-6 weeks to 2-3 months |
| Rennet Type | Traditional rennet |
