Munster cheese
Munster (French pronunciation [ mœstɛʁ ] ) is a French soft cheese from the Hautes Vosges and traditionally most of the Alsatian Munster ( Vallée de Munster). There is, the cheese in the regional dialect Minschtrkas own or Ménschterkäs. In German it is Picking up Munster cheese, or the French designation, called Munster cheese. In France, the spicy cheese is considered to be one of the major Alsatian specialties.
History
The Muenster cheese comes from the region of Münster (French Munster) in Alsace. It was invented by the Benedictine monks established since 660 and was also spread in more Western Lorraine. Today, the aromatic soft cheese with a washed rind called the east of the Vosges Mountains in Alsace Munster, while it is west of the ridge in Lorraine Géromé, named after the town of Gerardmer.
As Munster- Géromé he received in 1978 the Appellation d' Origine. This ensures that the product meets specific quality requirements and the preparation conditions are set. So the cut break before molding can not be cleaned or kneaded. The production Categories Appellation d' Origine are Fermier, Coopératives and Industriel. For cheeses that do not mature at the place of manufacture, both manufacturing as Reifungsort on the label must be specified. The production is limited to the departments of Bas -Rhin, Haut-Rhin, Vosges, Meurthe -et -Moselle, Moselle, Haute -Saône and Territoire de Belfort.
Production
The Muenster cheese is made from a -day-old cow's milk of the cow Vosges. He belongs to the Rotschmier or Rotkulturkäsen. The surface is washed during ripening regularly (about three times a week ) with a mixture of water, red smear and saline. This causes the cheese covered with a dark yellow to orange, greasy crust, which is caused by different bacteria. The cheese Obtained from very strong aroma.
Usual is a maturity period of two to three months. The Petit Munster, however, requires only a minimum aging period of two weeks. The cheeses are stored in this time in cellars at room temperature between 11-15 degrees Celsius and a humidity of 95 % to 96 %.
Properties
The cheese is typically produced in two sizes in round shape. In general, the loaves have a diameter of 13 cm to 19 cm and a height of 24 mm to 80 mm. The weight is at least 450 g and a maximum of 1500 g as Petit Munster are the loaves of 7 cm to 12 cm in diameter and 20 mm to 60 mm high. The weight of it is 120 g The cheese is creamy - soft to fluent smooth and has a yellow coloring. Characteristic of the cheese is its strong smell and very smooth and soft dough. Knowledgeable mature Muenster cheese tastes mild. Commercially available is also spiced with cumin Muenster cheese.