Munster Cheese is an cheese of origin in the mountains of the Haut Vogese en Grand Est de France. The valley of Munster produces the creamy red cheese.
I liked this cheese since I was a teen. Travelling with my parents to the south west of Germany near the border to France, we liked to make stops in small towns and buy wine. I remember well my trip in my first car on a hot weekend. After a long drive south we stopped for a snack. There was a cheese shop and just a good piece of cheese and a roll sounded great. We decided on 3 pieces of ripe Munster cheese. Dad and I munched all of the cheese and bread back to my car. My Mom only ate the roll and a bit of the cheese. She put the rest in a bag in the trunk. At 33 C NOT A GOOD IDEA!
After an hour we had to stop. This piece of cheese stank to high heaven. We had to discard it and drive with open windows for a longer time, remember I had no AC in my car.
This cheese in cream has to sit in a cool place but no fridge over night and until lunch time. Since it is a cold October, I put the tupperware outside in the hallway.
I used 180 g Munster cheese and 4 large potatoes and black forest ham.
The sauce:
250 g creme fraiche with herbs + 30 ml milk
2 spring onions + 12 stalks of chive
Smoked paprika, salt and pepper
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