An ancient cheese from those industrious monks, whose name, Munster, is a derivative of "monastery". Technically, the AOC designated name for this cheese may be Munster of Munster-Gerome from Alsace and Lorraine respectively. Munster undeniably takes its own place in the cheese world. It is strong and pungent in both aroma and on the palate, though its concentrated rich, spicy, and earthy flavor tends to make fans out of the skeptical. Product Metrics: | Country: France | | Region: Alsace | | Milk: Cow, pasteurized | | Regulation: The divided curd must be neither washed nor kneaded before molding. If the cheese is ripened in a region other than the place of production, the label mut indicate the place of production and the place of affinage. | |
| Rind: firm, dry, russet colored rind, white chalk interior to brick red rind with straw interior | | Aging: 3 weeks to 3 months | | Recommended wines: Alsatian wines, Gewurztraminers; Reislings; Tokay; Pinot gris d'Alsace; Muscadet; Fruity reds; Burgundies and Bordeaus; Beer | | Consistency: Soft, supple, creamy | | Taste: Soft, supple, creamy texture with a sweet and savoury, sometimes described as beefy and nutty, flavor. Spectacularly smelly rind. Nutty, beefy, sweet and savory at once | | Prime Season: All year | | Brand name: Haxiare |
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