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Cheese from France, Vosges massif
Cow milk, raw or pasteurised, is set with calf rennet in 7–20 minutes, cut to hazelnut–walnut size and drained in moulds for at least 15 hours with no pressing. After salting, the rind goes through a warm yeast phase and then repeated washing and rubbing at 10–16 °C, which turns it orange-red; ripening lasts at least 21 days (14 for the smallest format).
| Cow milk | Raw, or pasteurised at 73 °C or less for 40 s or less; may be standardised in fat[cdc-mun2021] |
| Calf rennet | [cdc-mun2021] |
| Harmless cultures of bacteria, yeasts and moulds | Surface ferments include Brevibacterium linens[cdc-mun2021] |
| Salt | [cdc-mun2021] |
| Caraway seed (Carum carvi), optional0.5–1.5 % of the cheese, dry | For the caraway (cumin) version; added before or during moulding[cdc-mun2021] |
| Starter | harmless cultures of bacteria, yeasts and moulds may be added; the surface ferments include Brevibacterium linens |
Total time across the recorded steps: 23 days
What changes: Starting material: cow milk, raw or pasteurised
Output: cheese milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk, raw or pasteurised, is set with calf rennet in 7–20 minutes, cut to hazelnut–walnut size and drained in moulds for at least 15 hours with no pressing. After salting, the rind goes through a warm yeast phase and then repeated washing and rubbing at 10–16 °C, which turns it orange-red; ripening lasts at least 21 days (14 for the smallest format). Made in 8 steps over 23 days. The longest step, finish ripening and wrap, takes at least 21 days (Ministère de l'agriculture 2021). Red-smear ferments, among them Brevibacterium linens, which colour the rind and Rind yeasts Debaryomyces hansenii and Geotrichum candidum, likely added as cultures do most of the fermenting.
| Main step | at least 21 daysSet[cdc-mun2021] | Finish ripening and wrap |
|---|---|---|
| Temperature | up to 73 °CSet[cdc-mun2021] | Hold the milk and warm it if it waited |
| Acidity | pH 4.5–4.9Set[cdc-mun2021] | Mould and drain without pressing |
Munster keeps a lactic core because its curd is soured and drained for at least 15 hours without pressing. The rind goes through a yeast phase first, then at least two or three washes and rubs that bring up the orange smear. Rind colourants are banned, and one version carries caraway seed in the paste.
Farm Munster is made from raw milk. For dairy cheeses the specification checks the lactic core: pH 4.5–4.9 at the core 5 days after renneting. That is a check on the cheese's character, not a stated safety limit. ANSES names soft bloomy-rind cheeses and short-ripened pressed uncooked cheeses as the main sources of the hazards found in raw-milk cheese, followed by soft washed-rind cheeses such as Munster. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The specification links the birth of Munster to the abbeys founded on the edge of the Vosges in the 7th and 8th centuries; the town's name comes from the Latin Monasterium confluentis. From the 9th century dairy herds were driven up to the high pastures in summer, and some herders wintered on the western slope, so the cheese came to be made around Munster in Alsace and around Gérardmer in Lorraine, which explains the two names Munster and Géromé. By the 16th century farmers traded the cheese beyond their villages, to the Alsace vineyard towns, the plain and the big cities [cdc-mun2021].
