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Topic: Munster cheese

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	Munster (cheese) - Wikipedia, the free encyclopedia
		Munster Fermier is a cheese that comes from the Alsace region in France dating back to approximately the seventh century.
		The cheese is at its best in the 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 Vosges mountains.
		The name Munster comes from the city of Munster, where the cheese was developed by the monks, and refers to the Latin monasterium (monastery).
	en.wikipedia.org /wiki/Munster_cheese (380 words)

	Munster (disambiguation) - Wikipedia, the free encyclopedia
		Munster refers to many things, primarily place names.
		Munster cheese, a variety of cheese originating in Alsace, France.
		Münster cheese, a variety of cheese originating in Germany, not to be confused with the preceding.
	en.wikipedia.org /wiki/Munster_(disambiguation) (282 words)

	Munster Cheese -- French Cheeses (Site not responding. Last check: 2007-10-22)
		The cheese is at its best during summer and autumn, when it is made from the milk from the haute chaumes ("high stubble") of pastures that have already been mown for midsummer hay in the Vosges.
		The cheese should have a slick and shiny crust of a brick colour, a semi-soft dough, a very strong and penetrating odour and a really strong taste.
		The name "Münster" comes from the city of Munster where the cheese was developed by the monks, and refers to the Latin monasterium (monastery).
	www.edinformatics.com /culinaryarts/food_encyclopedia/munster_cheese.htm (346 words)

	Code of Federal Regulations: 21 CFR 133 CHEESES AND RELATED CHEESE PRODUCTS
		Cream cheese with other foods is the class of foods prepared by mixing, with or without the aid of heat, cream cheese with one or a mixture of two or more types of foods (except other cheeses) listed in paragraph (b)(1) of this section, in an amount sufficient to differentiate the mixture from cream cheese.
		The cheese varieties that may be used are those for which there are definitions and standards of identity, except that cream cheese, neufchatel cheese, cottage cheese, creamed cottage cheese, cook cheese, and skim milk cheese for manufacturing may not be used.
		High-moisture jack cheese conforms to the definition and standard of identity and is subject to the requirement for label statement of ingredients prescribed for monterey cheese by Sec.
	vm.cfsan.fda.gov /~lrd/FCF133.html (13264 words)

	Cheese of the Month Club Vol.4 No.11 (Site not responding. Last check: 2007-10-22)
		In the case of French Munster cheese, the monks that developed it came originally from Italy, settling in the Alsace-Lorraine region that is northeastern France, as well as an area that is now found in Belgium.
		The cheese is then kept for 24 hours in a moderately warm room before being removed from its mould, at which time the ripening process begins.
		Munster has a very complex flavor, with descriptions that range from salty to earthy to woody to nutty to beefy, while some even state that there is a mushroom-like taste present.
	www.cheesemonthclub.com /pastnewsletters/vol4no11.htm (2373 words)

	Monastery Island Cheese
		This cheese which is still in existence was made by the monks of the Abbey as early as the 11th and 12th century.
		The Italian Parmigiano-Reggiano cheese was first produced by the Benedictine monks of the 12th century in their monastery in the valley of the river Enza in the region of Bologne.
		The Colombier des Aillons was the cheese of the Carthusians of the Charterhouse of Savoy.
	www.papastronsay.com /cheese.htm (1531 words)

	The Teddington Cheese description of Munster
		Munster originates from the upper Munster valley in the Vosges mountains of Alsace, France.
		Farm Munsters are first matured for a week outdoors before being transferred into caves, They then sit on rye straw next to older Munsters from which they acquire the rind flora.
		Munster is often eaten with baked potatoes and finely chopped onions.
	www.teddingtoncheese.co.uk /acatalog/de299.htm (554 words)

	Munster Lisbeth
		Munster cheese was invented in the Middle Ages, in the southern part of the Vosges hills.
		True Munster enthusiasts like it just as it as, without bread, but just with potatoes boiled in their skins.
		Munster cheese is also an important ingredient in many tasty regional specialities, such as Munster quiche, potato and Munster pasty, Munster Baeckeoffe, etc...
	www.richesmonts.com /page_en/mar_pro/munster.html (209 words)

	France to taste and sip: Many names, but only one true Munster
		On cheese trays, it often is served with a little bowl of cumin on the side.
		Authentic Munster cheese may also be labeled Munster Gerome.
		At one time, the cheese produced on one side of the mountain was called Munster and the other side, Gerome.
	www.post-gazette.com /food/20021003munster3.asp (582 words)

	Cheese dairy Sieffert - Munster : Great Cheese from Alsace - Fromagerie Siffert Freres S.A.
		"Munster", which complete the maturing in the cheese dairy Siffert, is situating at present on a high level gap in the market thanks to the professional abilities of Mr Jean-Pierre Siffert.
		As the demand was increasing rapidly on the export market, the cheese dairy Siffert had to decided in 1990 to extend its cellars as well as its workshop of pre-packing.
		To the cheese "Hansi", which is maturing with Marc of Gewurztraminer (brandy) and has been successfull since 1988, were added recently other specialities called "Mini Pavé (weight 30 g)", "Carré Langmuhl" and "Rosheim" which are much appreciated from Parisian dairy shops.
	www.strasbourg.com /munster/siffervo.html (443 words)

	The Teddingotn Cheese Wire Issue 5
		In issue 2 of the Teddington Cheese Wire we described how cheese is made with milk being soured, renneted and then cut with knives to produce curds and whey.
		Cheeses such as cottage cheese, cream cheese and curd cheese are made by draining away a proportion of whey, and in some instances applying a light pressure.
		Many cheeses such as Cheddar, Cheshire and Lancashire are made by draining off as much whey as possible, by gravity, leaving only the moist curds.
	www.teddingtoncheese.co.uk /acatalog/chwire/Issue05/cw05.htm (1816 words)

	Fromages.com - The Best of French Cheeses - munster
		Munster was born in a monastery situated in a valley of the same name.
		During its maturing, Munster is turned every two days and washed with warm water from the Vosges.
		In 1978 the cheese was accepted into the AOC family.
	www.fromages.com /epicurian_cheese_shop_detail.php?id_fromage=199 (142 words)

	Welcome in Munster Valley, Alsace, France (Site not responding. Last check: 2007-10-22)
		Another typical phenomenon of the valley unveils itself along the "Peak and Valley" road to the south: the strong concentration of country inns, a very old regional tradition that originated from farmers opening up their "marcaires" to passers-by who desired to be nourished and lodged for the night.
		Made with cow's milk, this cheese has a distinct, high-class personality thanks to the flora in the Vosges pastures and to its ancient means of production, perfectly perserved throughout the centuries.
		Found at the foot of the Vosges mountains, this city of cures and famous cheese owes a lot to André Hartmann who, in the 18th century, founded in the former buildings of the abbey one of the first textile factories in the region.
	www.visit-alsace.com /vallee-munster (547 words)

	Munster Cheese-France: French Cheese Guide
		About Munster: Munster from Alsace is not the same cheese most Americans are familiar with.
		This cheese comes exclusively from an area spreading between the East of the Vosges in Alsace and the West of Lorraine (where the cheese is called Géromé).
		The cheese is rubbed by hand with a solution of rock, salt and water.
	www.cheese-france.com /cheese/munster.htm (229 words)

	Sheepdog - Volume 16, Issue 5
		One good example is Munster cheese, invented by Benedictine monks, after they established a monastery in Alsace around the year 660.
		In fact "Many typical European cheeses are named after Benedictine monasteries of the period: Belleaye, Chaligny, Beval, Briquebec, Champaneac, Chambarand, Citeax, Cluny, Conques, Igny, Laval, Mont-Des-Cats, Munster, Saint-Maur and Tamie." Maroilles is another cheese that was invented by a monastery, and also named after it, as were the cheeses Port Salut and Saint-Nectaire.
		But more importantly we learn that while the poets don't talk a lot about cheese, they are the ones who invented a large percentage of the cheese that we eat today, and they most certainly laid the foundation of cheese development and production for us moderns.
	www.credenda.org /issues/16-5sheepdog.php?type=print (1256 words)

	The Teddington Cheese Wire Issue 20
		Cheese focus: We take a close look at a different cheese each issue exploring its history, the production methods used and the people involved.
		In the next 6 weeks there are a number of Special Occasions which we will be having selected cheeses and hampers available for (so please do look at the website, e-mail or give us a call 020 8977 6868).
		The wine to accompany Munster is a full-bodied and full-bouquet red wines Simon Hackett - Shiraz or Borgogne Pinot Noir or even a beer - the region is close to the beer loving nation, Germany.
	www.teddingtoncheese.co.uk /acatalog/chwire/Issue20/cw20.htm (1154 words)

	The Cooking Adventures of Chef Paz: I Heart Cheese Sandwiches and Weekend Herb Blogging!
		In the summer time, I love to have a cheese sandwich made from a couple of slices of American cheese or Munster cheese with lettuce, tomato and mayo (mustard with the Munster cheese) on bread.
		In addition to grilled cheese, I love to butter a slice or two of white bread, sprinkle that with garlic powder, top with thin slices of mozarella cheese, and pop them into my toaster oven on medium for six or seven minutes.
		I also love grilled cheese sandwiches...and the best thing about them (aside from the comfort factor) is the 101 ways and variations you can have.
	thecookingadventuresofchefpaz.blogspot.com /2006/02/i-heart-cheese-sandwiches-and-weekend.html (1341 words)

	The Cheese Diaries (Site not responding. Last check: 2007-10-22)
		Unfortunately, with many cheeses, Epoisses and others, the raw milk can be so clean that laboratory strains of microflora must be added and they dominate the taste. Of course, what matters is the taste, and even with laboratory creatures it can be very good.
		Farmstead Cheeses and Wines in Alameda will be holding a couple of Cheese and Wine pairing classes on March 29 and 30 at 7:30 p.m.
		The most exciting find was Thistle Hill Tarentaise, a "gruyere-style" cheese from Vermont (the website reveals that their inspiration was in fact Beaufort, perhaps my favorite cheese).
	www.rurou.org /cheese (871 words)

	21 CFR PART 133 (Site not responding. Last check: 2007-10-22)
		Brick cheese for manufacturing conforms to the definition and standard of identity for brick cheese prescribed by §133.108, except that the dairy ingredients are not pasteurized and curing is not required.
		Cheddar cheese for manufacturing conforms to the definition and standard of identity prescribed for cheddar cheese by §133.113, except that the milk is not pasteurized, curing is not required, and the provisions of paragraph (b)(3)(iv) of that section do not apply.
		Colby cheese for manufacturing conforms to the definition and standard of identity prescribed for colby cheese by §133.118, except that the milk is not pasteurized, curing is not required, and the provisions of paragraph (d) of that section do not apply.
	www.washingtonwatchdog.org /documents/cfr/title21/part133.html (17048 words)

	Munster Pm - french cheese (Site not responding. Last check: 2007-10-22)
		The monks of the Munster valley invented the «Munster Kaes» as a way to conserve milk and nourish the population in the 7th century.
		Created in the Flecht valley south to the Vosges mountain range in the 7th century, Munster (from the Latin word for monastery) cheese was made by Benedictine monks from Italy.
		Munster is made with cow’s milk obtained from morning and evening milking.
	www.france-gourmet.fr /Cheese/MunsterPm.html (389 words)

	SummitPost - Petit Ballon -- Climbing, Hiking & Mountaineering
		Munster cheese is certainly top-notch; so are the lanes which wind up to the Petit Ballon summit.
		Petit Ballon is a nice typical mountain of the Vosges with a round summit, located between the Munster Valley in the north and the Guebwiller Valley (or Florival) in the south.
		Today, the name of this "appellation contrôlée" cheese preserves its historic roots and is a reminder of this tradition.
	www.summitpost.org /mountain/rock/152679/petit-ballon.html (471 words)

	munster cheese france alsace culinary suggestions munster cheese france alsace culinary suggestions
		Summer and Auttumn for the Farmer Munster, seasons where the cows are in the pastures in the Haute Chaumes.
		On the puff pastry, scatter the potatoes and the strips of the Munster,
		the Farmer Tomme cheese, the onions, the lardons,
	www.fromagerie-frech.fr /suggestions/suggestions_gb.html (334 words)

	Maison Bellevue
		is situated in picturesque Munster, famous for it’s rooftop stork nests and unique Munster cheese, right in the heartland of Alsace.
		All apartments have panoramic views of the Munster valley and the mountains beyond.
		A 20 minute drive to the beautiful town of Colmar and only a short drive to the wine villages of Alsace, Munster is the perfect base camp.
	www.foreverfrench.com /Bellevue.htm (524 words)

	Hormel Foods - Glossary - Munster Cheese
		The sticky rind of the cheese has a yellow-orange color that is derived from repeated brine washings over a two to three month time of aging.
		In North America, a similar cheese is produced which is referred to as Muenster with the same texture as Munster, but is white in color and has a mild light flavor.
		There are variations of munster cheese made in different countries, such as Chaumes, Gerome, Lingot d'Or, and Marcillat from France, German münster cheeses, and American muenster.
	www.hormel.com /kitchen/glossary.asp?akw=&id=35441&catitemid= (314 words)

	Muenster Cheese - Food Facts & Trivia
		True Münster or Muenster cheese originated in a monastery in the Alsace region of France sometime around the 7th century (by either Irish or Italian monks).
		Muenster is a semisoft cow's milk cheese with an orange colored rind.
		Muenster cheese made in the U.S. (and many other countries) is a very bland cheese which has no real resemblance to Muenster made in France and Germany.
	www.foodreference.com /html/fmuenstercheese.html (259 words)

	The Cheese Diaries: "Freedom" Cheese: Munster
		Another fench cheese in the same vein as the livarot and the talaggio.
		The mildest of the three, but posessing the same sort of sour tart taste.
		Even though the french "invented" cheese, I feel like they have been trumped at their own art.
	www.cheesediaries.com /archives/cheese_reviews/000170.shtml (97 words)

	The Blog of Angelo » There’s another Munster! (Site not responding. Last check: 2007-10-22)
		Around the time I quit working their in 1995, they started using prepackaged cheese which lacked that fresh taste that it used to have.
		When I remember Munster it was a slightly different shade of mozzarella, but I did not think anything of it.
		It is made from pasteurized milk, where the real Munster that I used recently on my pizza was real Munster made from goats milk.
	angelo.mandato.com /blog?p=24 (349 words)

	Gourmet Food Store - Buy Cheese: Munster Le Prefere DAlsace - 7.7 oz unit
		The AOC has designated that Munster is one of France’s elite cheeses.
		The milk comes from Vosgiennes cows, which are a herd of animals that migrated from Scandinavia in the 1700s.
		This cheese matures for 2 months more or less before it is ready for sale.
	www.gourmetfoodstore.com /cheese/cheese-details-5594.asp (195 words)

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