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| Munster-géromé | |
|---|---|
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| Other names | Munster fermenté, Menschterkas |
| Country of origin | France |
| Region, town | Munster |
| Region | Vosges, Haut-Rhin, Bas-Rhin, Moselle |
| Source of milk | Cow |
| Pasteurized | No |
| Texture | Soft smear-ripened[1] |
| Fat content | 45 % |
| Dimensions | diameter 7-20 cm, height 2-9 cm |
| Weight | 150 to 1500 g (flat cylinder) |
| Aging time | 5 weeks to 3 months |
| Certification | AOC 31 mai 1978 adapted in 1986 |
| Named after | monastery, Munster |
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Munster (French pronunciation: [mœ̃stɛʁ]), Munster-géromé, or (Alsatian) Minschterkaas, is a soft cheese with a strong taste and aroma, made mainly from milk first produced in the Vosges, between the Alsace-Lorraine and Franche-Comté regions in France.[2] The name "Munster" is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars.