Cathedral cheese (frz. Munster) is a soft cheese.

History

The cathedral Muenster comes from in the cathedral valley into the Vogesen. It was invented by since 660 residents the and found also its spreading in the Lorraine lain more west. Today the aromatic soft cheese with the washed crust is called east the Vogesen in the Elsass Munster, while it is called west the mountain comb in Lorraine , after the city

As Munster it received d'Origine to 1978 the Appellation. Thus it is guaranteed that the product corresponds to special quality requirements and also the manufacture conditions become fixed. So the cut break before forming out may be washed nor kneaded neither. The manufacture categories of the Appellation d'Origine are Fermier, and Industriel. For cheese places, which do not mature at the place of their production, both manufacture and maturing place on the label must be indicated.

Production

The cathedral Muenster is made of one day of old milk. It belongs to the red lubricating or red culture cheese. The surface is washed during maturing regularly (about three times weekly) with a mixture from water, red lubrication cultures and common salt. Thereby the cheese becomes encrusted with a dark-yellow to orange, smudgy crust, which is caused by different bacterial cultures. The cheese receives thereby its very strong flavour.

The loaf from approximately 13 to 19 centimeters of diameters matures at least three weeks. More usual however one ripe duration of two to three months is. The Petit Munster, with which the cheese loaf has only one diameter of approx. 10 centimeters, needs only one minimum ripe time of two weeks. The stores in this time in cellars at an ambient temperature between 11 and 15 degrees Celsius and an air humidity from 95% to 96%.

Taste

Of the cheese its strict smell and the very smooth and soft paste are characteristic. Adeptly matured Munster tastes mild. In the Elsass and in the Lorraine one eats him frequently with Pellkartoffeln, whereby the cheese is covered with In the trade available also already is with of peppered Munster.

In the Elsass it is served frequently with Pellkartoffeln and weisswein (e.g. or Pinot Gris).

Articles in category "Cathedral cheese"

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