Munster is a cheese with a designation for controlled French Origin: it is manufactured in a definite geographical domain, according to traditional methods. Both taste and hygiene are regularly checked by experts, to ensure that the cheese complies with the quality standards of the product.

Its history : In the 7th century, the monks of the valley of Munster invented the Munster cheese as a result of their desire to preserve milk and nourish the population. This cheese, with a washed rind and soft texture within, was produced in an identical fashion ever since and in the course of the many centuries, preserved its special flavour and identity.

Its 'terroir' (specific domain of origin): Alsace and Lorraine combined their talents to develop a specific type of cheese. Munster cheese is always produced using milk of the cow named "Massif vosgien". The vast meadows were they graze are covered with thick grass and strewn with aromatic plants, giving the cheese its unrivalled taste.

It's manufacture : The transformation of milk into cheese takes approximately 24 hours and the affinage (curing and maturing of the cheese) takes between 14 days to several weeks depending on the weight of the Munster.
As it is rubbed and washed every two days, the cheese gradually takes on a beautiful orange red colour, its body becoming soft and creamy.

Different formats : Munster that is cylindrically formed has a diameter of 13 to 19 cm and a height of 2.4 to 8 cm for a minimum weight of 450 to 1500 G.
"Le petit Munster" has a diameter of 7 to 12 cm, with a height of 2 to 6 cm, and weighs at least 120 g.

Munster or Munster Géromé : This cheese is known by both names.