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Cheese Munster Gerome AOP De La Ferme De Gabriel Cow Milk LFM 500gr

Item No. IDA0WW0001930
History of Munster Gerome Aop De La Ferme De Gabriel The history of Munster is very old. It is presumed to be linked to the one of the monastery which gave birth, during the 7th century, to the city of Munster, and that the monks created the cheese for community’s needs. Its name is an alteration of

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History of Munster Gerome Aop De La Ferme De Gabriel

The history of Munster is very old. It is presumed to be linked to the one of the monastery which gave birth, during the 7th century, to the city of Munster, and that the monks created the cheese for community’s needs. Its name is an alteration of the term monastery. In 668, Benedictine monks come from Italy, built in the Valley of Fecht (Alsace) a monastery in honor of Saint Gregoire. The surroundings naturally took the name of Val Saint Grégoire and later Valley of Munster, from the Latin Monasterium. Munster came from the Easter slopes of the Vosges. The town of Munster was subsequently part of the Decapolis and came under Holy German Roman Empire (heiliges römisches Reich deutsche Nation).

Fabrication

To make a Munster, Frédéric usually uses the milk of two milking (the ones of the morning and evening). The latter is first tied and then rennet is added. The curd obtained is sliced into tiny grains. Shortly after the moldings (1 or 2 days later), it is slightly salted before being demolded and then placed in ripening cellars. There, it is sprinkles during 2 or 3 days and deposed on wooden racks. During the 3 weeks of its refining (tempered and humid cellar), the Munster is washed and turned over.

Tasting advice

Real Munster amateurs appreciate it nature, without bread, with hot potatoes. It also goes with delicious regional meals composition, such as Quiche and Munster omelet, potatoes and Munster pie and Munster baeckeofe.

Wine pairing

Munster can be accompanied by powerful red wines, Corton, Haut- Médoc, but it harmonies even better with local products from Alsace such as Gewurztraminer, Pinot Noir or even beer.

Appearance: smooth rind, gold brick color.
Texture: flexible.
Smell: strong and penetrating.
Taste: strong bouquet of terroir.

Main Features

Product code: MUNS1
Production place: Lorraine, France
Approval number: FR 54 395 173 CE
Maturing place: Lorraine, France
Shelf-life: 40 days
Maturing time: between 2 and 3 months
Storage temperature: between + 2°C and + 8°C
Weight: 250g or 500g

Nutritional Values

Type of milk: raw cow milk
Rind color: orange
Type of cheese: soft rind-washed cheese
Texture color: yellow

Ingredients:
- Raw cow milk 98 %
- Lactic starters 1 %
- Rennet 0,5 %
- Salt 0,5 %

Energetic value per 100 g

kcal-kJ 339 kcal – 1410 kJ
Proteins 23,4 g
Carbohydrate 1,12 g
Salt 2,36 g

Fat content

Fat level in total weight 27 %

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Logistics

Packaging: Kraft paper
Cardboard box sizes: Large: 600*150*400 mm
Small: 310*110*220 mm

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Cheese Munster Gerome AOP De La Ferme De Gabriel Cow Milk LFM 500gr

Item No. IDA0WW0001930
History of Munster Gerome Aop De La Ferme De Gabriel The history of Munster is very old. It is presumed to be linked to the one of the monastery which gave birth, during the 7th century, to the city of Munster, and that the monks created the cheese for community’s needs. Its name is an alteration of

ลักษณะ

History of Munster Gerome Aop De La Ferme De Gabriel

The history of Munster is very old. It is presumed to be linked to the one of the monastery which gave birth, during the 7th century, to the city of Munster, and that the monks created the cheese for community’s needs. Its name is an alteration of the term monastery. In 668, Benedictine monks come from Italy, built in the Valley of Fecht (Alsace) a monastery in honor of Saint Gregoire. The surroundings naturally took the name of Val Saint Grégoire and later Valley of Munster, from the Latin Monasterium. Munster came from the Easter slopes of the Vosges. The town of Munster was subsequently part of the Decapolis and came under Holy German Roman Empire (heiliges römisches Reich deutsche Nation).

Fabrication

To make a Munster, Frédéric usually uses the milk of two milking (the ones of the morning and evening). The latter is first tied and then rennet is added. The curd obtained is sliced into tiny grains. Shortly after the moldings (1 or 2 days later), it is slightly salted before being demolded and then placed in ripening cellars. There, it is sprinkles during 2 or 3 days and deposed on wooden racks. During the 3 weeks of its refining (tempered and humid cellar), the Munster is washed and turned over.

Tasting advice

Real Munster amateurs appreciate it nature, without bread, with hot potatoes. It also goes with delicious regional meals composition, such as Quiche and Munster omelet, potatoes and Munster pie and Munster baeckeofe.

Wine pairing

Munster can be accompanied by powerful red wines, Corton, Haut- Médoc, but it harmonies even better with local products from Alsace such as Gewurztraminer, Pinot Noir or even beer.

Appearance: smooth rind, gold brick color.
Texture: flexible.
Smell: strong and penetrating.
Taste: strong bouquet of terroir.

Main Features

Product code: MUNS1
Production place: Lorraine, France
Approval number: FR 54 395 173 CE
Maturing place: Lorraine, France
Shelf-life: 40 days
Maturing time: between 2 and 3 months
Storage temperature: between + 2°C and + 8°C
Weight: 250g or 500g

Nutritional Values

Type of milk: raw cow milk
Rind color: orange
Type of cheese: soft rind-washed cheese
Texture color: yellow

Ingredients:
- Raw cow milk 98 %
- Lactic starters 1 %
- Rennet 0,5 %
- Salt 0,5 %

Energetic value per 100 g

kcal-kJ 339 kcal – 1410 kJ
Proteins 23,4 g
Carbohydrate 1,12 g
Salt 2,36 g

Fat content

Fat level in total weight 27 %

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Logistics

Packaging: Kraft paper
Cardboard box sizes: Large: 600*150*400 mm
Small: 310*110*220 mm

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รีวิว (0)

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