Made from unpasteurized cow's milk
Country of origin: France
Region: Vosges, Haut-Rhin, Bas-Rhin
Type: soft, smear-ripened
Fat content: 45-50%
Flavour: savory, tangy
Aroma: stinky, strong
Alternative spellings: Munster fermente, Munster gerome, Munster-géromé
Munster, also known as Munster Géromé is a soft washed rind cheese made from milk produced by cows living in the regions between Alsace, Lorraine and Franche-Comté in France. The name Munster is derived from the little town of Munster where Vosgian abbeys and monasteries used to make this cheese since the Middle Ages.
The best Munster cheeses are produced in the summer and autumn when the cows graze on the 'high stubble' of the Vosges. This cheese has a very high fat content of 45-50%. Gewurztraminer or full-bodied red wines nicely complement Munster. If you're a potato and cheese lover try Munster with potatoes, salad and finely chopped onions.