Aop munster

PDO since 1969, Munster or Munster-Géromé is a soft cow's milk cheese with a washed rind. In Haute-Saône, it is mainly produced by Gaec Menigoz in Saint-Bresson
The milk from the morning milking is heated in a copper cauldron or in a large stainless steel vat. Once at the right temperature, i.e. 32 to 36°C, rennet is added. A natural enzyme extracted from the young calf's abomasum, it allows the milk to coagulate. After an hour to an hour and a half, we obtain "the curd". Once cut into small cubes, this curd is placed in a mould to allow it to be drained and the munster is formed after being turned several times
The munster is then brushed with salt, washed and matured in the cellar for at least 14 days for a small munster
It can be eaten hot or cold.