Munster cheese

Munster Fermier is a that comes from the region in dating back to approximately the seventh century. This cheese is protected by an (AOC). It is made from 's and is matured in damp cellars for five weeks for the smaller formats(300g) and up to 2 to 3 months for the larger ones (1500g). During thisperiod the rind is periodically washed with .The added moisture helps the development of bacteria that gives thischeese its particular taste and colour. The cheese is at its best inthe summer and the autumn, when it is made from milk from the haute chaumes ("high stubble") of pastures that have already been mown for midsummer hay in the . The best cheeses come from the haute vall

Munster Fermier is a cheese that comes from the Alsace region in France dating back to approximately the seventh century.