What is Munster?

Traditional Munster cheese is produced in Alsace, France and should not be confused with milder versions made in other parts of the world. The real munster has a creamy yellow to orange center with a dark red bark and can be noted assertive taste and smell, although young Munsters are milder. Adapted to American taste, many dairies in the United States have created a much milder version of cheese that has no comparison with traditional French cheese.

Munster has been made in the Middle Ages and was originally made in monasteries of monks who wanted to find a way to maintain their dairy products. Traditional Munster is made in Alsace only by a handful of dairy, who still use raw milk and follow the prescribed series of steps that result in impressive cheese. Munster is a washed cheese, which means that the bark of cheese is regularly washed in cheese. This contributes to the taste of cheese, along with a strong odor.

Munster creation begins with creating curd that are pushed intocheese molds and released. Traditionally, the cheese outdoors is out for one week before it is brought in and is stored in older munster to get a unique flora of the bark that distinguishes cheese. Every other day the cheese is washed and brushed with a mixture of salt brine and coloring, leading to a strong, bright red bark.

Depending on how long the cheese is allowed to mature, Munster develops a strong and slightly acidic taste that will go with the stupid smell. Munster is an aging for at least two months, at this point it will be soft, creamy and relatively flawless. If it is allowed to age longer, the cheese develops more pronounced bacteria and this old Munster prefers many cheese consumers.

Munster is delicious consumed simple, although it also plays a role in traditional cuisine, especially in Quiche. The taste of cheese is popular on bread, dessert plates or with potatoes, common meals in the Alsasa area. While the smellIt is worth tasting to some consumers when it is possible to get an aging Munster.

Numerous dairies around the world cause Munster, but only a handful of Alsace to maintain a traditional way to make Munster, including laborious cheese care. Some munners, such as Munster Lisbeth, are protected by cheeses of origin, which means that some dairy must determine and sell them as Munster Lisbeth. The protection of some munster hopes that the culinary heritage of cheese will be maintained in the coming years for consumers of eager cheese.