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| Ripening and curing The fresh, or green cheeses are placed in ripening rooms, next to well-ripened cheeses, so that they become impregnated with their bacteria, known as red ferments. The ripening process is a delicate period and lasts much longer than the production process proper, and can not be carried out using industrial methods. At the beginning of the ripening process, the cheese is acid. This encourages the yeasts and moulds to multiply, which will in turn neutralise this acidity. After the first few days, there is a smell of Coxs orange pippin apples. This is produced by the intense activity of the yeasts. During this period, the surface of the Munster cheeses is brushed and smoothed using a scraping tool. The surface of the Munster cheeses is moistened with a little salt water and bit by bit, the red ferments take root. The cheese turns mostly rousseau (a type of red colour) and, after a minimum of 21 days, takes on its famous definitive yellow/reddish/orange hue. |
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| Fromagerie de Munster AOC - Jacques Haxaire - Affineur depuis 1929 68650 Lapoutroie - tel : +33(0)3 89 47 50 76 - fax : +33(0)3 89 47 26 37 e-mail : commercial@haxaire.com |
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