Munster cheese

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Munster-géromé
Other names	Munster fermenté, Menschterkas
Country of origin	France
Region, town	Munster, Gérardmer
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 Alsatian town of Munster, 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.