Culinary Anthropologist

Munster in the mountains

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Today Barnaby met Dany Roess at his farm in Soultzeren in Alsace and learnt how to make proper Munster cheese. As bears don’t eat Munster he ended up buying a whole Tomme des Vosges instead. Yum.

Anna and Matt preferred the Munster, which is the local AOC washed-rind cheese and is fantastic on its own or in lots of local recipes. Tomme isn’t as old and traditional around here as Munster (Dany says they started making it 15-20 years ago), and isn’t regulated to the same extent (you can put any herbs you want in it, including delicious wild garlic). But Barnaby liked it all the same.

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