Like many cheeses in France, Munster was born in a monastery, that of Munster (fun fact: “munster” comes from the Latin monasterium because the city developed around a monastery founded and 660 by Irish monks).
A soft cheese with a washed rind, like maroilles, it is very fragrant, but not so powerful in terms of taste.
AOP since 1969, it is produced on the Alsatian side of the Vosges and on the Lorraine side where it is called Munster-Géromé.
The Munster zucchini gratin recipe:
Ingredients
- 500 gr of zucchini
- 1 munster
- 3 eggs
- 10 cl of liquid cream
- 1 tsp of cumin
The steps of the recipe:
1.
Cut the courgettes into slices and the munster into cubes.
2.
Beat the eggs with the cream and add the cumin.
3.
Gather everything in a gratin dish
4.
Bake 40 'in an oven at 180 °.