8,20 €
Produced between Alsace and Lorraine, Munster carries in its name the legacy of an ancient monastic origin. Yet its appellation, too permissive, does not always guarantee quality: under the same name, industrial products – made from milk of animals fed on silage – coexist with mountain farmhouse cheeses, faithful to a demanding tradition. This lack of rigor blurs the identity of an exceptional product.
With us, Munster comes in two farmhouse versions, on either side of the Vosges.
On the eastern side, the Baumann family, converted to biodynamic agriculture for decades, raises Vosgian cattle at 1,000 meters altitude, perfectly adapted to the steep slopes and harsh climate. Their Munster, with its beautiful brick color, releases a powerful yet harmonious bouquet, evoking humus and forest undergrowth. The paste, bright yellow and slightly open, offers a bold yet subtle flavor, with a hint of bitterness. Season after season, its aromas renew themselves, reflecting the diversity of the pastures.
On the western slope, in the Val d’Ajol, the Petit-Jean family produces a fermier Munster with an orange or yellow rind, fatty and washed, enclosing an ivory, generous, and creamy paste. On the nose, animal scents; on the palate, a surprising softness, where a beautiful richness dominates, accompanied by discreet liqueur-like notes and a long finish. Their Munster, more refined and less rustic, seduces with its balance.
Each farm, in its own way, perpetuates the soul of an exceptional cheese – a fermier Munster where terroir, know-how, and respect for life combine to offer a unique tasting experience.
250 in stock
