A little history ... Munster cheese was invented in the Middle Ages, in the southern part of the Vosges hills. Benedictine monks settled in the Fecht valley and founded a convent dedicated to Saint Gregory. Various farming activities developed around the abbey, then a little village called Munster, the name being derived from the Latin word Monestarium. The same name was later given to the cheese.

Munster cheese is manufactured using traditional techniques. The curd is finely crumbled before being packed into moulds. It is then left to dry slowly, before being matured in a cellar for at least three weeks. During this time it is washed and turned every two days. True Munster enthusiasts like it just as it as, without bread, but just with potatoes boiled in their skins. Munster cheese is also an important ingredient in many tasty regional specialities, such as Munster quiche, potato and Munster pasty, Munster Baeckeoffe, etc ...

Lisbeth is a range of Appellation Contrôlée Munster cheeses made with selected milk, in keeping with traditional local methods.

At the cheese counter, Munster Lisbeth is available in two forms:  a 19 cm diameter cheese with a runny centre  or a smaller, 15 cm version, with a stronger flavour more suited to local tastes.

Individually wrapped : 125 and 200g, or in eight 25 g portions.