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What is so special about this Munster cheese is the 10 years of work that has gone into selecting the farms and enzymes to regain the genuine flora typical of Vosges and Lorraine regions.
Xavier David is more demanding than the AOC which only requires 21 days ripening. The Munster Xavier David is ripened for 6 months. This long ripening process gives the cheese its melted smooth texture, slightly sweet and fruity flavour with a lovely orange-red rind. The smell is rather marked, but the flavours are subtle on the palate.
Good to serve at the end of a meal with cumin seeds. Real Munster aficionados eat their cheese without any bread and with hot jacket potatoes.