Like a kind of Munster vegan version, how to name the plant specialties?

In Rixheim (Haut-Rhin), monastics, sorts of Munster vegans that can not bear the name, were designed over the last few months by a former butcher and trucker vegan and now manager of a vegan grocery store. - Document submitted / Gabriel Chatelat.
  • It is a probable first: a Monastic, similar to a Munster but adapted in vegetable version, will be marketed in Alsace.

  • Made from cashew nuts, this vegan product can not be called "Munster vegan" and even less "cheese".

  • Wanted as an alternative, the creation of the couple of managers of a grocery store in Haut-Rhin raises the question of the naming of these products.

The first Monastiques will be marketed by the end of February in Alsace. With the established recipe based on cashew nuts in the kitchens of the Terre VĂ©gane grocery store, opened in 2017 in Rixheim (Haut-Rhin), they will invite themselves to the vegetable specialties market. But beware, despite a crust with a strong smell and a melting texture, no question of the
qualify as vegan Munster.

The subject of the vegetal variations of cheeses is touchyhe has already struck a bunch of sensibilities. Even false neologisms or vromages do not unanimity in the food. Creator of specialized trade and Monastiques (called "Vunster" by a television channel) with his companion Magali, Gabriel Chatelat is aware of it.

"Warnings" from AOC and AOC of Munster

A 36-year-old former butcher and trucker turned vegan in his thirties, he was quick to get returns from the Munster Protected Designation of Origin (AOC) and Protected (PDO): "I received a letter from warning on the appellation, but I do not feel concerned. With monastic, "root of the word monastery, like the Munster," Gabriel Chatelat had largely anticipated.

"It's not a Munster anyway," he says. Having become vegan for the defense of the animal condition, the Alsatian was simply looking for an alternative hitherto nonexistent for him and his customers. Despite similarities between the two products, the term Munster is (in particular) reserved for products based on cow's milk, according to the specifications of the Appellation.

Prohibited designations for products of plant origin

In June 2017, the European Court of Justice banned the use of the words "milk", "cheese", "cream" or "yogurt" for plant products. Following a consumer case in Germany, its judgment on these appellations took effect in the wake of the Old Continent. Whether they were born before or after, several vegan foods had to adapt to these returns.

Already described by 20 minutes, the kind of vegan mosellan camembert from Petit Veganne
bears the name "Petit Lorrain", while the Parisians of Tomm'Pousse use "Camemvert". Seller
From the Vegan Era in Strasbourg, Yoann refers to him as "substitutes" to respond to customers in transition who sometimes ask "what looks most like a camembert. "

"The main thing is to enjoy eating it"

The National Interprofessional Center for Dairy Economics finally speaks of "misnomer" and regrets a "confusion between dairy products and juices or drinks of vegetable origin". According to
a study sponsored by the industry to which 20 minutes has been redirected, "nearly one in three French people think, wrongly, that there is milk in drinks or vegetable desserts. "

With his new product designed with Vietnam nuts and washing substances that are the source of the crust he keeps secret, Gabriel Chatelat just wants to "give the choice" and "explain things" to consumers. "It was hard to do, but pleasant," he adds. And the main thing is to enjoy eating it. The Alsatian is thinking about a small range.

Monastiques, a kind of Munster vegans, will be marketed by the end of February in Alsace.
Monastiques, a kind of Munster vegans, will be marketed by the end of February in Alsace. - Document submitted / Gabriel Chatelat.

But why the need, by the way, to create a vegan food imitating a product of animal origin? "I made the choice to become vegan by ethics, so if I can find alternatives that look like products I liked, I do it. Yoann, from the Vegan Era store, says: "It's to have the same benchmarks because these eating habits are innate. "