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Around the VIIth century, monks Benedictines melt a monastery dedicated to Saint-Grégoire in the current valley of Munster. Confronted with the problem of the conservation of milk and the need for nourishing the populations neighbourhood, the monks invented "Munster Kaes", the cheese of Munster such as we know it today. Also known under the name of Munster-Gérémomé, of the name of the city where its marketing was carried out, Munster is classified AOC since 1969 and continuous to be manufactured on the Alsatian and Lorraine faces of the Vosges, with horse on 7 departments.

This delicious cheese is manufactured today in the respect of traditions several times "centenaires". Curdled milk finely is broken then put out of mould to support draining. Once salted, this soft cheese is put in cellar for a refining which lasts 21 days at least. Universally known for its savour, Munster is consumed natural, without bread, accompanied by a powerful red wine. Choose Corton, Medoc or, to combine regional savours, Gewurztraminer, Pinot Noir or an Alsatian Beer.

credits photo : © Maceo -

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About AFTouch-cuisine

With, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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