Munster

Manufacturing AOC Munster Géromé involves 2 steps = transformation of milk into cheese and then refining. The milk is coagulated pasterisé bedpan under the action of specific ferments and rennet. The curd is cut into small cubes to allow the removal of serum. It is placed in cylindrical molds returned several times. The cheese is removed from the mold after 24 hours and salty brine bath. Munster - Soft cheese with washed rind - cow milk - 45% fat / Dry Matter and 23.5% fat / total weight - Origin: Fromagerie de la MEIX (54)