Munster is an AOC washed-rind cheese from the Vosges mountains of Alsace, where it has been made by monks since the 7th century. The name derives from monasterium, and production remains concentrated in the same valleys where it began.

Flavor Profile

The rind is orange, sticky, and pungently aromatic, developed through repeated brine washing during maturation. The paste beneath is soft, supple, and pale, and its flavor is markedly milder than the aroma suggests: smooth, savory, and slightly sweet with a creamy finish. It is one of the more approachable washed-rind cheeses.

How to Serve

The Alsatian tradition is to serve it with cumin or caraway seeds alongside boiled potatoes. Serve at room temperature so the paste softens and the aromatics develop. It also melts well into tarts and over potatoes.

Pairing Suggestions

Pair with an Alsatian Gewürztraminer, the classic regional match, or with a Riesling or a malty beer. Serve with boiled potatoes, cumin seeds, and dark rye bread.

Storage

Wrap in wax paper and store in the refrigerator away from other foods, as the aroma transfers readily. Best within one to two weeks.