Guest blog donated by my stalkee: Three Jugs of Cocktails:

Sarsparilla's [sic] reluctance to blog this entry herself is entirely understandable.
On her continental sojourn, she passed through many different regions, including at one point Alsace.
In those days, times were hard, not like the good times she now knows so well, so to pay for her next night on the campsite, some temporary employment had to be sought.
The local artisans needed help with their recolte that year, due to unexpected high milk yields from the franco-germanic cows.
The traditional method of making Munster requires using the toes to manually-form the traditional round shape. This gives the product its famous "dimpled" appearance.
Sarsparilla removed her shoes and started to fondle the cheese gently with her toes.
For this, the remuneration was a sprightly four francs per hour. Six hours would be enough for a square yard of field for the night and a glass of vin de pays.
I may not have mentioned the particularly fragrant aroma that Munster propagates. I may not also have mentioned that, sadly, use of the washroom facilities at the campsite was extra. And this is where the still-famous throughout Alsace appellation controlee 'Vanessa's French feet' obtained its name.
The cows, however, were not best pleased with this outcome. They retaliated accordingly.

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