Munster is one of the cheeses with a very pungent aroma and is often referred to as a sticky cheese; the taste however is not as strong.
Munster Géromé is identical to Munster, comes from the Alsace-Lorraine area and is originally somewhat larger than a Munster. But for those of you who want to start of with a small piece, we have a 8 oz / 220 grams piece.
Géromé refers to the town of Gérardmer, while Munster refers to the word monastery.
The very strong aroma of the Munster is a result of the washing. The rind turns to a darker russet color with a deep straw-colored interior during the maturation process. The paste is soft and supple with small holes in it. It becomes almost creamy in texture as it matures. The maturation time is usually 2 to 3 months.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.