Munster — A Pungent and Delicious French Cheese
An ancient washed-rind cheese that traces its roots back to early monastic life, the name Munster itself derived from the word for monastery. The milk used to produce Munster comes from the fine pastures of the Vosges mountain region in Alsace, northeast France. The cheeses are washed frequently during the aging process to enhance their moist, reddish rind. A ripe Munster is pungent and rich with a strong barnyardy aroma and an exquisite soft pâte.
“At its peak, an exquisite cheese — a far cry from the bland cheese we often associate with Munster! Max McCalman, Maître Fromager
Type: Washed-rind cow’s milk
Origin: Alsace >> Map
Production and Aging: Washed rind; aged three to six weeks in high humidity
Appearance: Orange-yellow to brick-red rind rinds and light golden, soft, smooth pâte. Produced in various sizes, from 4 ounces to 3½ pounds.
Texture and Taste: Semi-soft with a rich creamy, almost meaty flavor
Serving suggestions: Pair with Alsatian Gewürztraminer, or also nice with Rieslings and Muscats, also a great beer cheese
Similar Cheeses: Époisses, Livarot
