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Cheese Culture

Munster Géromé

Munster Géromé

Cheese Type

Munster was created in the 12th century by the Benedictine monks, who were forbidden to eat meat. The milk is sourced from Vosgiennes cows that graze the Alsatian Vosges pasture lands and are renowned for producing high protein milk. This contributes to the unique character of this cheese which is well known for its pungent aroma and meaty flavour.

The cheese is matured at 11-15°C and 95% humidity during which time it is washed in brine and turned every two to three days.

This creates a finely textured, sticky, deep golden rind that is slightly sweet. The interior of the cheese is soft and smooth with intense yeasty, meaty flavours displaying both sweet and savoury notes.

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