Munster MarikelFrom €4,95 per 190 gram
The origin of the cheese dates back to the 7th century when the monks produced this cheese in France. During this time, making cheese was a way to do something useful with the milk before it was past its sell-by date.
Fresh French Munster Marikel cheese
Munster Marikel is a soft washed rind cheese.
This cheese is still produced today in the Munster valley according to the authentic method. In the Munster valley there are about 40 cheese makers who still produce this cheese. The cheese therefore also has an AOC quality mark (appellation d’origine contrôlée).
Because the taste of the milk changes throughout the year, the cheese makers of this delicious cheese recommend eating it between May and October. But this cheese is also definitely worth a try outside this area!
How do you eat Munster cheese?
Normally, the cheese is eaten in combination with fresh bread. But you can also combine the cheese in a meal. It goes best with potatoes and green salads. It is a cheese that combines well with everyday dishes.
How is Munster cheese made?
It takes 5 liters of milk to make a Munster cheese. The cheese is made in the morning with milk that has been skimmed the previous day. After the cheese has been heated to 32 degrees Celsius, the rennet is added. Over the next few hours, the curds separate from the whey. The liquid is poured off and the curd is made into cheese.
Want to buy Munster cheese? Holland cheese house has the best cheese from France
|Land van herkomst|
cow's milk, Raw milk
cow's milk, lactose
|Vegetarisch of vegan|
chilled, Netherlands & Belgium
190 grams (quarter of cheese), 375 grams (half cheese), 750 grams (whole cheese)