To taste the munster is to take a walk from farm to farm in the most beautiful sites of Vosges and the Route des Crêtes.
When matured in a humid cellar, the Munster is rubbed in salted water every 2 days.
The flora and ferments of red develop there and give it its orange-yellow color.
Wine suggestion: Gewurstraminer
Data sheet
- Type of milk
- cow
- Label
- AOP
- view
- Orange yellow flat disc with sticky, moist rind. Ivory to straw yellow paste. Soft to the touch.
- taste
- Melting dough, slightly salty with a strong bouquet of terroir.
- nose
- Animal and farmer
- type of milk
- raw milk
- Intensity
- little pronounced
- Affinage
- 25 to 35 days
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One day, I tasted the Munster Farmer ...Cheese lovers know that behind its "powerful nose", the munster is a must for sweetness and smoothness.