The sioht : its rind is smooth and slightly wet
                     going from oranged yellow to oranged red,
The touch : soft and onctuous pastry,
The smell : typical smell,
The taste : plain and spicy flavour, with being strong.

 

Principally at the end of the meal, accompanied with cumin
grains. The true amateurs of the Munster appreciate it
without anything : no bread, with baked potatoes.

It is also incorporated in regional recipes, such as Munster
quiche, raclette with Munster or Tomme cheese, omelette
with Munster, ...

 

 

Summer and Auttumn for the Farmer Munster, seasons where the cows are in the pastures in the Haute Chaumes.
All year long for the Milk Munster.

 

Ingredients :

200 g of cooked potatoes
150 g of young and firm Munster
100 g of Munster
250 g of puff pastry
10 cl de fresh cream
2 shallots
Salt and pepper

n Spread the puff pastry,

n Peel the potatoes and cut them into small slices,

n Cut the Munster into thin strips,

n Peel and chop finely the shallots,

n On the puff pastry, scatter the potatoes and the strips of the Munster,

n Sprinkle with shallots and cover with fresh cream,
  add salt and pepper,

n Cover the whole with the 2^nd part of the puff pastry
  and put it in the oven for 30 mn at 180 °C,

n Serve very hot with a mixed salad.

 

 

Ingredients :

400 g of baked potatoes
150 g of Munster
150g of young and firm Munster
80 g of double cream
100 g of shallots
Cumin, thyme, salt and pepper.

 

n Cook the baked potatoes, peel them, and them into thin strips,

n In a baeckeoffe casserole, pile up the potatoes,
  the Munster, the fresh cream and the shallots successcively,

n Renew these layers and add some gewurztraminer wine,

n Cook in the oven for 3/4 h to 1 heure at 150/180 °C.

 

 

Ingredients :

400 g of baked potatoes
300 g of Farmer Tomme cheese
150 g of lardons
100 g of onions
Cumin, thyme, salt and pepper mill.

n Cook the potatoes into baked potatoes, peel them
  and cut them into thin strips,

n In a casserole for the oven, pile up successively the potatoes,
  the Farmer Tomme cheese, the onions, the lardons,

n Renew these layers and add
  some Alsacian white wine (Sylvaner or Riesling),

n Cook in the oven for about 3/4 h to 1 heure at 150/180 °C.

Ingredients :

1 cheese per person
Salt, pepper, carvi and dried breadcrumbs

To fry, you may use butter, margarine or oil.

n On a flat dinner plate, whip the egg, add salt, pepper and carvi,

n Dip each side of the Pavé and roll it in the breadcrumbs,
  Repeat it one or two times. Let the breadcrumbs dressing dry
  and the Pavé's aroma will increase,

n As a main course, serve it with green salad or baked potatoes
  or potatoes without  anything,

n To the end  of the meal, serve it like that, and for the gourmets, you
  may have it flambé with Marc de Gewurztraminer (to be added in moderation).