Label
All
0
Clear all filters
Appears in
The Book of Food

By Frances Bissell

Published 1994

  • About
A French aromatic cheese from the Vosges mountains in Alsace, this was developed by monks in the seventh century. Made from unpasteurized cows’ milk, it has a brick-red rind, soft buttery-yellow interior, assertive smell and strong sharp taste. Munster comes in a disc shape and is aged from two to three months — but locally is often eaten younger.
There is a German cheese called Münster – a gentler version of the Alsace original (the umlaut distinguishes German from French) — made from pasteurized cows’ milk. It has a thin reddish-brown skin, yellow interior, medium-strong smell and a mild, spicy taste.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title