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Munster ((:mœ̃stɛʁ)) or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France. ''Munster'' is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. == History of the cheese== This cheese originated in the Admodiation, an area on the top of the Vosgian mountains, named Chaumes" or "Les grandes Chaumes" (comitatus Calvomontensis). ''Calvomontensis'' is the Latin word that describes mountaintops without woods. As early as 1371, and possibly before, these territories were occupied by cattle herds driven by men, called "''marcaires''", pastured there between May and September. When the herds returned to their valleys, the cattle herdsmen first paid the fees and tithes to the religious and political owners of the summer pastures or simply financiers of these migrations. During feudal times these owners possessed all goods, living creatures, rights of pasture and cattle. Those who herded were known as serfs. This mountain population paid their debts with cheese and jars of butter. The lords were the first religious establishments, women like ''chanoinesses'' from Remiremont or from Andlau, or men such as the ''chanoines'' or canons from Murbach or Saint-Dié, Benedictines from Munster, Senones, Moyenmoutier, and other monastic areas. Political protectors, included the duke of Lorraine, count of Salm, count of Ribeaupierre, and other Alsatian noblemen. During the 7th century, this tradition, though disappearing, was maintained in two special places, Gerardmer in the western Lorraine part of the main range and Munster for the east and Alsatian part. Hence the two names of this cheese, ''gérômé'' and ''munster'' written with little type. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Munster cheese」の詳細全文を読む スポンサード リンク
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