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Cheese from France, Vosges massif
Cow milk, raw or lightly pasteurised, is set with calf rennet in 7–15 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 over at least 21 days. Made in 8 steps over 23 days. The longest step, finish ripening and wrap, takes at least 21 days (INAO 2017). 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[inao-munster] | Finish ripening and wrap |
|---|---|---|
| Temperature | up to 73 °CSet[inao-munster] | Hold the milk and warm it if it waited |
| Acidity | pH 4.5–4.9Set[inao-munster] | Mould and drain without pressing |
| Cow milk · Raw, or pasteurised at 73 °C or less for 40 s or less; may be standardised in fat[inao-munster] | |
| Calf rennet[inao-munster] | |
| Harmless cultures of bacteria, yeasts and moulds · Surface ferments include Brevibacterium linens[inao-munster] | |
| Salt[inao-munster] | |
| 0.5–1.5 % of the cheese, dry | Caraway seed (Carum carvi), optional · For the caraway (cumin) version; added before or during moulding[inao-munster] |
| Starter | lactic cultures; surface ferments with Brevibacterium linens and yeasts |
Total time across the recorded steps: 23 days
What changes: Starting material: cow milk, raw or briefly pasteurised
Output: cheese milk.
Microbes at work in this step
raw-milk flora in farm cheese
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
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. Dairy cheeses must reach pH 4.5–4.9 at the core by day 5.
Every number is labelled with how it is known. How this atlas is made
