Munster
Soft, washed rind from Alsace / Lorraine, FranceIn our shop
From the Vosges mountains of Alsace and Lorraine, where it was first made by monks. Munster is washed in brine until its rind turns sticky and orange. The smell is strong, but the paste is soft, supple and savoury-sweet. In Alsace, it is eaten with cumin seeds, boiled potatoes and a glass of Gewürztraminer, and I wouldn't change a thing.
Tasting notes by Morgan McGlynn Carr