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Munster (), Munster-géromé, or ( Alsatian) Minschterkaas, is a soft
cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
with a strong taste and aroma, made mainly from milk first produced in the
Vosges The Vosges ( , ; ; Franconian and ) is a range of medium mountains in Eastern France, near its border with Germany. Together with the Palatine Forest to the north on the German side of the border, they form a single geomorphological unit and ...
, between the
Alsace Alsace (, ; ) is a cultural region and a territorial collectivity in the Grand Est administrative region of northeastern France, on the west bank of the upper Rhine, next to Germany and Switzerland. In January 2021, it had a population of 1,9 ...
,
Lorraine Lorraine, also , ; ; Lorrain: ''Louréne''; Lorraine Franconian: ''Lottringe''; ; ; is a cultural and historical region in Eastern France, now located in the administrative region of Grand Est. Its name stems from the medieval kingdom of ...
and
Franche-Comté Franche-Comté (, ; ; Frainc-Comtou dialect, Frainc-Comtou: ''Fraintche-Comtè''; ; also ; ; all ) is a cultural and Provinces of France, historical region of eastern France. It is composed of the modern departments of France, departments of Doub ...
regions in
France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
. The name "Munster" is derived from the Alsatian town of
Munster Munster ( or ) is the largest of the four provinces of Ireland, located in the south west of the island. In early Ireland, the Kingdom of Munster was one of the kingdoms of Gaelic Ireland ruled by a "king of over-kings" (). Following the Nor ...
, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. "Géromé", a variant from munster, comes from the Vosgien patois pronunciation of the town of Gérardmer, located on the Lorrain side of the Vosges mountains, where it originates.


History

This cheese originated in the Admodiation, an area on the top of the Vosgian mountains of
France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
, named "Chaumes" or "Les grandes Chaumes" (comitatus Calvomontensis). ''Calvomontensis'' is the Latin for a mountaintop without woods. As early as 1371, and possibly before, these territories were occupied by cattle herds driven by men, called "''marcaires''" (from the Alsatian "''Malker''", Milker in English), pastured there between May and September. When the herds returned to their valleys, the cattle herdsmen first paid the fees and tithes to the religious and political owners of the summer pastures or simply financiers of these migrations. During feudal times these owners possessed all goods, living creatures, rights of pasture and cattle. Those who herded were known as serfs. This mountain population paid their debts with cheese and jars of
butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
. The lords were the first religious establishments, women like ''chanoinesses'' from Remiremont or from Andlau, or men such as the ''chanoines'' or canons from Murbach or Saint-Dié, Benedictines from Munster,
Senones The Senones or Senonii (Gaulish: "the ancient ones") were an ancient Gallic tribe dwelling in the Seine basin, around present-day Sens, during the Iron Age and the Roman period. Part of the Senones settled in the Italian peninsula, where the ...
, Moyenmoutier, and other monastic areas. Political protectors included the duke of Lorraine, count of Salm, count of Ribeaupierre, and other Alsatian noblemen. During the 17th century, this tradition, though disappearing, was maintained in two special places, Gérardmer in the western
Lorraine Lorraine, also , ; ; Lorrain: ''Louréne''; Lorraine Franconian: ''Lottringe''; ; ; is a cultural and historical region in Eastern France, now located in the administrative region of Grand Est. Its name stems from the medieval kingdom of ...
part of the main range and Munster for the east and Alsatian part. Hence the two names of this cheese, ''gérômé'' and ''Munster'' written with little type.


PDO in the European Union

In the European Union, munster cheese is protected by an ''
Appellation d'Origine Contrôlée In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using ...
'' (AOC). This certification places the main steps of the cheese process under control. The producers are required to observe rigorously: * A limited area of milk production, including a major part of Vosges, near the mountains of Alsace; the départements Haut-Rhin and Bas-Rhin; a few communes in département Haute-Saône; Belfort Territory; and the cantons of départements Moselle and Meurthe-et-Moselle. * Precise characteristics of the transformation in cheese. It is made from unpasteurized cow's milk called "crude" or raw milk, from the above-described ''zone d'appellation contrôlée''. This soft white cheese is formed into flat cylinders, with two common dimensions: little Munster gérômé has a diameter; big Munster gérômé (commonly just called Munster) has a diameter. * Cheese ''affinage'' The cheese's crust must be washed regularly. It is matured in damp cellars for five weeks for the smaller formats (roughly 300 g) and up to 2 to 3 months for the larger ones (about 1500 g). During this period, the rind is periodically washed with
brine Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawat ...
. The added moisture helps the development of bacteria that gives this cheese its particular taste and color. * Quality control is maintained in storage, packaging and labeling (called ''étiquetage''). The cheese, now round with a fat content of 45% in dry matter, has a diameter between 12 and , and a thickness between and . Normally it is sold unwrapped on a straw bed, but for export it may be wrapped in
cellophane Cellophane is a thin, transparent sheet made of regenerated cellulose. Its low permeability to air, oils, greases, bacteria, and liquid water makes it useful for food packaging. Cellophane is highly permeable to water vapour, but may be coate ...
or clear plastic. The cheese should have a slick shiny brick-colored or orange rind, with apparent moisture on it; a semi-soft body; a very strong and penetrating odor; and a very strong taste. Defects can be an unripened body (crumbly), a broken rind, too salty or too old and overdone. ''Munster géromé'' is at its best in the summer and the autumn, when it is made from milk from the ''haute chaumes'' ("high stubble") of pastures that have already been mowed for midsummer hay in the
Vosges mountains The Vosges ( , ; ; Franconian (linguistics), Franconian and ) is a range of medium mountains in Eastern France, near its France–Germany border, border with Germany. Together with the Palatine Forest to the north on the German side of the bor ...
. The best cheeses, in some people's opinion, come from the ''haute vallée de Munster'' itself, but this cheese is also made in Lapoutroie, Sainte-Marie-aux-Mines, Villé, and other villages practically or in western Vosges, in
Lorraine Lorraine, also , ; ; Lorrain: ''Louréne''; Lorraine Franconian: ''Lottringe''; ; ; is a cultural and historical region in Eastern France, now located in the administrative region of Grand Est. Its name stems from the medieval kingdom of ...
. Local opinions vary greatly on the best source according to their individual tastes.


Genericization of the term

Although first produced in France, production of Munster cheese has grown outside of the historic PDO region, which outside the European Union has led to the genericization of the term “munster”. The cheese is also known as “creamy muenster” in the United States. The United States Food and Drug Administration has established what are known as standards of identity (SOIs).  SOIs establish the common name for a food and define the basic nature of that food and its ingredients.  The US Code of Federal Regulations Title 21--FOOD AND DRUGS, CHAPTER I--FOOD AND DRUG ADMINISTRATION, SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION establishes the production process of “muenster” cheese. This SOI, in addition to establishing “muenster” as the product name for this type of cheese for production in the United States, would also apply to any “muenster” cheese imported from non-United States countries.


See also

*


References


Further reading

* L'inventaire du patrimoine culinaire de France, Lorraine, Albin Michel, CNAC ou Conseil national des Arts culinaires, 1998. Article on Munster-géromé AOC, pp. 198–201. * Revue ''La crèmerie française'', 15-30 décembre 1983. * Gérard Léser, "Munster", in Encyclopédie d'Alsace, Édition Total, Strasbourg, 1984. {{French cheeses Alsatian cuisine French cheeses Haut-Rhin Vosges (department) Bas-Rhin French products with protected designation of origin Cow's-milk cheeses Smear-ripened cheeses