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Office de Tourisme de la Vallée de Munster
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Office de Tourisme
de la Vallée de Munster
1 Rue du Couvent
68140 MUNSTER
Tél : 03 89 77 31 80
Fax : 03 89 77 07 17


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The Munster cheese


Presentation

It is a soft paste cheese with a washed rind, first made by the monks of the monastery in the 7th century. At that time, it was a way to preserve milk. In the Valley of Munster, it is produced in a traditional way, with special standards (appellation d'origine contrôlée, AOC) since 1969.

The usual way of consuming Munster cheese is on a piece of bread. Some like it with cumin. You can make a full meal of it too, with potatoes and salad.

Vidéo
Fromage de Munster
cliquez pour agrandir l'image Fromage de Munster

Presentation

It is a soft paste cheese with a washed rind, first made by the monks of the monastery in the 7th century. At that time, it was a way to preserve milk. In the Valley of Munster, it is produced in a traditional way, with special standards (appellation d'origine contrôlée, AOC) since 1969.

The usual way of consuming Munster cheese is on a piece of bread. Some like it with cumin. You can make a full meal of it too, with potatoes and salad.

Presentation

It is a soft paste cheese with a washed rind, first made by the monks of the monastery in the 7th century. At that time, it was a way to preserve milk. In the Valley of Munster, it is produced in a traditional way, with special standards (appellation d'origine contrôlée, AOC) since 1969.

The usual way of consuming Munster cheese is on a piece of bread. Some like it with cumin. You can make a full meal of it too, with potatoes and salad.


Vidéo

The bibalakas (or bibalaskas)

The bibalakas (or bibalaskas) is made by mashing fromage blanc (made this day, or the day before; not matured) with cream, onions, salt and pepper. With boiled potatoes, it makes the traditional meal.


As a desert, many farms offer siesskas, fromage blanc of the day, with cream, sugar and kirsch.
The best season for Munster spreads fom May to October.
You better accompany Munster cheese with local wine such as Tokay pinot-gris or Gewurtztraminer.
You can use Munster for tartiflette too.