Munster cheese
| Munster-géromé | |
|---|---|
| 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 |
| Related media on Commons | |
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.