Cheese type Soft cheese with washed rind
	Milk Cow's milk
Description Shape: Round and flat Fat: at least 45% Size and weight: The Munster comes in 2 sizes: diameter: 13-20 cm (5-8 in) height: 2.4-8 cm (1-3 in) weight: 450-1500 g (15-52 oz) diameter: 7-12 cm (2.7-4.7 in) height: 2-6 cm (0.8-2.4 in) weight: at least 120 g (4.2 oz), it is then called "Le petit Munster" (the small Munster)	Country France
	Area of production Alsace and Lorraine
	Other info AOC

Munster or Munster- Géromé which one is the best? Well, they are exactly the same type of cheese. It is called Munster in the east of the Vosges mountains in Alsace, and Géromé in the west, in Lorraine.

Another creation of the monks, the Munster name comes from the latin word for "monastery".

Munster cheese is made with the milk of cows named "Massif vosgien" (literally Vosges mountains). The mix of thick grass and plants of the meadows where they graze, gives the cheese its specific flavor and taste.

Fabrication Process

Munster is made according to tradition. The milk is collected mornings and evenings. It is then slowly heated. Rennet and lactic bacteria are added to form the curd. The curd is cut into tiny pieces to release the whey. The curd is then placed into round moulds. It is left in a warm room for 24 hours. The ripening process begins when the Munster is removed from its mould. The cheese is dipped into light brine or sprinkled with fine salt. It is then kept in a cellar for a minimum of 21 days.

Munster Inside Out

How to Eat Munster

The locals eat it with some warm "en robe des champs" potatoes , which are boiled potatoes with the skin on. It is also eaten with cumin seeds that are served on the side.