Region: Alsace (North Eastern France)
Type of Milk: Cow
Pasteurized: By law in the US but not in most of Europe
This is an AOC French cows milk cheese from Northeastern France.
The cheese is made under different names on either side of the Vosges Mountains. In Alsace, on the eastern side of the mountains
it is called Munster. In Lorraine, on the western side of the mountain it is known as Gerome. Munster received its AOC certification
in 1969 but in 1978, the AOC Munster-Gerome united the two cheeses. This cheese has absolutely no resemblance to the generic,
American version of the cheese Muenster. The French version is a very highly aromatic cheese with a sticky, red colored rind.
The pate is smooth and creamy the cheeses full and rich flavor is attributed to the baryardy, grassy, and herbaceous aroma
generated from the brine rubbed rind. The milk used to make Munster comes from the Vosgiennes cows, a breed that was imported
from Scandinavia in the 18th century.