Munster cheese (munster)

The history of such a famous Munster cheese for the whole world now began according to official figures in 660. The monks of Oredn St. Benedict began to produce Munster cheese in the current French department of Vosges. Soon a village grew around the secluded once monastery of Benedictine monks, and over time the city of Munster, after which the famous cheese was named.

It is noteworthy that literally translated from Latin, the word monasterium is translated as a monastery. Since the monks rarely ate meat, they constantly had to experiment with dairy products. It is thanks to the monks that in our time we have a rich tradition of cheese making.

It is worth noting that the monks came up with recipes for most of the world famous first-class varieties of cheese, including Munster. Munster cheese is made from high-quality cow's milk. According to the classification adopted in cheese making, Munster cheese belongs to products with a washed out crust. This type of cheese is considered one of the oldest in Europe.

Interestingly, in the historical region of Lorraine, cheese has also long been made according to the recipe of monks. That's just called cheese not Munster, but Jerome. In the last century, the authorities decided to unify the cheese and assigned the product a double name. Now you can find the name of the cheese Munster-Jerome.

True, despite the change of name, the quality side of the product has not undergone absolutely any significant changes. For the production of Munster cheese, freshly adored cow's milk is used, which is heated to a temperature in the 32S. warm milk is poured into special containers, and then rennet starter is introduced.

After an hour of time, the milk produces a curd mass. Then the produced curd mass is salted and moulded. Next, Munster cheese is sent to ripen in specialized wet cellars. It is also noteworthy that the young and unrestrained Munster cheese is placed to the old one in order to begin the natural fermentation process.

An important stage in the production of Munster cheese is considered the treatment of the cheese head with a salty solution, for which water from natural Vogez springs is used. Thanks to this treatment, the Munster cheese crust acquires a distinctive orange and then reddish hue.

Munster cheese is served as an aperitif snack in its own right. In addition, cheese is used to prepare fillings for homemade baking or potatoes "in a uniform" with cheese. It takes about eight litres of high-quality milk to make just one kilogram of hard Munster cheese.