| Country of origin | France |
|---|---|
| Region, town | Munster |
| Region | Vosges, Haut-Rhin, Bas-Rhin |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Soft smear-ripened |
| Fat content | 45 % |
| Dimensions | diameter 7-19 cm, height 2-8 cm |
| Weight | 150 to 1500 g (flat cylinder) |
| Aging time | 5 weeks to 3 months |
| Certification | AOC 31 mai 1978 adapted in 1986 |
It is made from unpasteurized cow’s milk called crude 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 7–12 cm diameter; big munster gérômé (commonly just called munster) has a 13–19 cm diameter.
The cheese’s crust is required to 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. The added moisture helps the development of bacteria that gives this cheese its particular taste and color.
Net Weight: 500gm
