The Petit Munster
A legendary cheese
Our Petit Munster farmstead is produced with a minimum 3-week maturation period in cellars where it is turned by hand and washed several times to procure the orange-coloured rind. During this time all the distinctive character of the cheese is forged as the paste becomes smooth and the taste and smell develop. On the palate, the softness of our Munster will catch you by surprise as it offers a rich milky taste in contrast to the powerful aroma.
This raw cow milk cheese owes its name to an Abbey founded in the VII century by Italian monks in a pretty valley in the Haut-Rhin region. Munster is a deformation of the word “Monastère” or “Monastery”. The cheese was produced by the monks to meet the needs of the local community. Legend has it that it was a visiting Irish monk who passed on the veritable Munster recipe. From this meeting and exchange a wonderfully unique cheese full of flavour was born.
Profile and character :
soft pâte with washed crustiness
The petit Munster farmstead is kept at the bottom of the refrigerator. Remove one hour before serving. The petit Munster can be served ion a platter with a variety of cheeses or with hot potatoes according to Alsation tradition.
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