About Munster
Munster is a washed rind cheese that is made in the Vosges mountains in Eastern France. The locals call it simply Munster or Munster Géromé.
Mentions of this cheese date back to the 7th century when monks used to make it using local raw cow’s milk. Actually, the name of the cheese is believed to have been adapted from the word “Monastery”.
Where Munster is made
In fact, this historical cheese has been protected by an AOP stamp since 1969. The AOP restricts the production to seven departments in the East of France.
Moreover, the cheesemakers have to use the summer milk of Vosgiennes or Simmental cows. In the summertime, the cows graze in the higher mountain pastures and produce richer, more flavourful milk. This milk is high in protein and fat and is perfect for cheese making.
The AOP dictates that Munster has to be matured for 14 to 21 days. During the maturation period, the artisans hand-wash the wheels with a proprietary brine mixture.
Overall, this mixture imparts an orange tinge and a very strong aroma to the rind. Underneath, the straw-coloured pâte is unctuous when ripe and has a rich, savoury and slightly tangy flavour.
Pairing with Munster
An Alsatian Gewürztraminer will perfectly complement this full-flavoured stinky washed rind.
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