Munster, or Munster Géromé, is another cheese that was first made by monks and, indeed, its name is derives from monastery. Munster or Munster Géromé are two names for the same cheese, which is made from cow’s milk primarily in Lorraine and Alsace. It is served on the plates of grateful consumers after being aged in a damp cellar, where its rind was washed regularly. A tasty delight in its own right, it can also be used in cooking, especially in quiches, omelettes or pies.