A story about MunsterMunster cheese began in the monasteries of Alsace, where Benedictine monks in the 7th century turned simple mountain milk into a cheese that would carry their traditions far beyond the cloister walls. VIEW OUR MUNSTER CHEESE HERE What do we know about Munster?Munster cheese is still made today in the areas either side of the Vosges mountains, namely the Alsace and Lorraine regions of Eastern France, close to the German and Swiss borders. This has always been the case, certainly since around 1371, when there is evidence of the "Admodiation": Admodiation: This refers to the practice of moving cattle herds to high mountain pastures (like the Vosges mountains) during the summer months (May to September) for grazing. Serf Herdsmen: These were the cattle herders who were responsible for moving the herds to the Admodiation areas. They were considered serfs, meaning they were bound to their land and had to work for their lord. Payment in Cheese and Butter: To pay for the use of the summer pastures, the serf herdsmen would settle their debts with cheese and butter, specifically Munster cheese. Uniqueness of Munster Cheese: Munster was one of the very few cheeses that continued to be used as a form of currency until the 17th century, highlighting its value and importance in the region. Munster cheese enhances French cuisine: In French cuisine, Munster is known for its versatility, appearing as a staple ingredient of many great recipes, but also front and centre of a classic French cheeseboard. Munster can be used melted on potatoes, on burgers and in sandwiches, and also added to soups, pasta sauces, in gratins, quiches and tarts. Munster’s popularity comes from its inherent qualities, but also in how it can be used in almost anything. That’s why Munster is ingrained in the culture of French cuisine, and that’s why, all these years later, history matters.