Cheese Munster Le Rustic, 200g

Cheese Munster / Géromé has a beautiful crust: it is yellow-orange hues, sometimes reddish, sometimes quite light. The flesh is light. Consistency can be a very soft, fluid and semi-soft, dense and more elastic. The higher the degree of maturity of Munster and the sooner he was removed from the refrigerator, the more tender and softer texture will be. The fragrance of Muenster strong rural. If the cheese was made of pasteurized milk, the smell was more restrained and delicate, with raw if it is possible to prepare for aggressive and powerful flavor.

According to the ancient local traditions Alsatians is often put  on a sandwich, greased with honey. Cheese is often served in a separate plate; slices of cheese should dip into this fragrant, sweet and "warm" spice, which perfectly complements the severity of Munster. Munster is widely used by French chefs to cook a variety of traditional dishes. Most of it is like to serve with melted cooked "in uniform" potatoes, used as a filling for pies or added to a salad of green leaf lettuce, iceberg and radicchio with a dressing of olive oil and red wine vinegar with the addition of mustard and honey. As accompaniment to Munster can speak grapes and apples, and bread plain (not salted crackers - Muenster himself quite salty).

Munster Valley brings together 16 villages, among which is pedestrian tourist route GR5 (or rather, part of the route passes through the valley). This route is one of the most beautiful places or Vohezkyh mountains meet also 3 small-sized lake. The monks Monastery significant impact on the economy of the city and the valley. They actively develop dairy farming on pastures (in French chaumes). Pastures located high on the part Alsatian Vosges, and they were unfit for cultivation. The quality of the milk produced by a herd monastery soon acquired such fame that long before all other grassland, including grazing in the mountains of Lorraine, the pastures were fully committed in dairy farming. A large amount of milk, of course, led to the making of cheese - the only way to save while milk. The famous Munster cheese was invented by monks benedektintsami, probably in the 9th century. Then this cheese called Lorraine Jerome (Gérome) to honor the name of the city where it was made - Zherardmer (Gérardmer).