Munster is a soft washed rind cheese made from milk produced by cows living in the regions between Alsace, Lorraine and Franche-Comté in France. The name is derived from the little town of Munster where Vosgian abbeys and monasteries used to make this cheese since the Middle Ages.
As with washed rind cheeses, it has a red coating on the rind that is slightly humid due to repeated washings. Other than protecting the cheese, the rind is also responsible for a strong, penetrating aroma and tangy taste.
The best Munster cheeses are produced in the summer and autumn when the cows graze on the ‘high stubble’ of the Vosges. This cheese has a very high fat content of 45-50%. Full-bodied red wines and whites nicely complement Munster. If you’re a potato and cheese lover try Munster with potatoes, salad and finely chopped onions.