Pre-ordered Munster AOC by Fromagerie… | 🦆The Bow Tie Duck Manila
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Pre-ordered Munster AOC by Fromagerie Beillevaire

Strong as a Fort

The Mun­ster requires lit­tle intro­duc­tion, in pos­ses­sion of AOC sta­tus in France since 1969 and Euro­pean Union DOP since 1996. It is also called GĂ©romĂ©, after the town where it was first mar­ket­ed. This cheese is one of Fro­magerie Beillevaire’s most pop­u­lar recent intro­duc­tions to the UK.

TAST­ING NOTES FROM THE CURATOR

A cre­ation of Bene­dic­tine monks in the Fecht Val­ley of Lor­raine in the late 1300s, the name of this unpas­teur­ized cow’s milk cheese is a dis­tor­tion of the word ​“monastery”. This cheese is con­sid­ered strong in both smell and taste, with a smooth, moist, orange-yel­low rind and a light yel­low pâtĂ©. In taste, it is at once fine and intense, savory and tangy, a mar­riage between pow­er and finesse.

PREPA­RA­TION OR PAIRINGS

The sim­plest way to enjoy Mun­ster is with a slice of toast­ed bread. A dash of cumin, which is used to fla­vor some vari­ants of this cheese, adds a lit­tle extra tang to its fla­vor. With its high fat con­tent, Mun­ster goes par­tic­u­lar­ly well with sautĂ©ed or baked pota­toes and a light green salad. 

This is a cheese that goes well with a vari­ety of red wines from Pinot Noir to Mer­lots and Zin­fan­dels. For white wine lovers, dry and sweet whites are your best choic­es. Try a Pinot Gris, Ries­ling, or GrĂĽn­er Veltliner.

A TRANSAT­LANTIC ADAPTATION

This cheese from Lor­raine and Alsace should not be con­fused with the Amer­i­can Muen­ster cheese. In the 1800s, French immi­grants set­tled in the state of Wis­con­sin and tried to recre­ate the Alsa­t­ian Mun­ster. Their ver­sion also had that semi-soft tex­ture, but they often gave it a red­dish-orange rind col­or by adding annat­to seeds to the mix, the same process used in mak­ing many Ched­dar cheeses. Muen­ster tastes noth­ing like Mun­ster because it does not go through the same com­plex rind wash­ing and aging process. It had a mel­low fla­vor and lighter tang more akin to Mon­terey Jack. 

DIS­CLAIMER ON AVAIL­ABIL­I­TY OF PRE-ORDERED AIR-FLOWN ITEMS

This is a pre-ordered item at The Bow Tie Duck and will only be avail­able while the pro­duc­er from over­seas is able to sup­ply and allow air-flown deliv­ery. In case of deliv­ery delays, deliv­ery can­cel­la­tions, ​“out of stock” notices, or ​“out of sea­son” notices after pur­chase, you will be con­tact­ed by our Sup­port Team. You will receive a refund or prod­uct replace­ment, or you can choose a new deliv­ery date for your item. In choos­ing to place an order, you agree to the terms and have read that this par­tic­u­lar prod­uct is not on-hand. After a short wait, you will receive your orders fresh from the source.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late and don’t for­get to write up a label with the date you first opened the pack­age. Your cheese will be fine for up to one month. Beill­e­vaire cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

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