French Munster cheese is not the same entity as the less flavorful German Munster or the banal American version.The German and American versions are quite dull and are only similar in their names.This powerful cheese is produced in the Alsace region of France and has been granted the AOC ( Appellation d'Origine Controlee) designation. Munster can trace its roots back to the Middle Ages where it was produced by monastery monks, in the town of Munster, as their way of preserving dairy products for future consumption.
Details: True Munster is produced using unpasteurized cow's milk and is known as a "washed rind" cheese. Initially the cheese curds are pressed into molds and allowed to drain completely, then the pressed cheese is "washed" with a brine solution periodically during the aging process. The brine solution inhibits the growth of mold but allows for the build up of beneficial bacteria on the rind. The growth of this bacteria is the reason for Munster's powerful aroma and flavor. Yes this is a "stinky cheese"! The washing process is also responsible for the reddish orange tint to the rind.
Munster is aged for a minimum of 2 months but at this early stage it will have a very mild flavor and aroma with a white chalky interior paste and a russet colored rind. A longer aging process creates a straw colored interior paste and darker outer rind and produces the strong flavorful and "stinky" cheese that is loved by by its many admirers. Munster has a moderate fat content of 45% to 50%. If you are looking for the full experience seek out an aged version of this cheese, it will not be hard to find in a good cheese shop. Do not let Munster's strong aroma stop you from a nice and tasty experience!
So when shopping for Munster look for a light brick colored rind that is semi-soft to the touch and slick but not slimy. The aroma should be strong and a bit musty but not sour. The interior paste should be a faint yellow tending toward beige with a creamy appearance. The flavor will be strong with a slight acidic tang. Avoid any that look hard and crumbly or have a cracked rind, also do not buy it if it tastes very salty as this may be used to cover any off flavors.
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Munster can be served by itself but in the Alsace region it is commonly served with bread or with baked potatoes. Also try it sliced with ham on crusty bread for lunch Do not let the powerful aroma stop you from enjoying this great French cheese. This is a cheese you will love after a few encounters.
Wine parings: with aged versions serve with big red wines like Corton, Pinot Rouge d'Alsace, Burgundy or Haut-Medoc also try it with malty beers.
Details: True Munster is produced using unpasteurized cow's milk and is known as a "washed rind" cheese. Initially the cheese curds are pressed into molds and allowed to drain completely, then the pressed cheese is "washed" with a brine solution periodically during the aging process. The brine solution inhibits the growth of mold but allows for the build up of beneficial bacteria on the rind. The growth of this bacteria is the reason for Munster's powerful aroma and flavor. Yes this is a "stinky cheese"! The washing process is also responsible for the reddish orange tint to the rind.
Munster is aged for a minimum of 2 months but at this early stage it will have a very mild flavor and aroma with a white chalky interior paste and a russet colored rind. A longer aging process creates a straw colored interior paste and darker outer rind and produces the strong flavorful and "stinky" cheese that is loved by by its many admirers. Munster has a moderate fat content of 45% to 50%. If you are looking for the full experience seek out an aged version of this cheese, it will not be hard to find in a good cheese shop. Do not let Munster's strong aroma stop you from a nice and tasty experience!
So when shopping for Munster look for a light brick colored rind that is semi-soft to the touch and slick but not slimy. The aroma should be strong and a bit musty but not sour. The interior paste should be a faint yellow tending toward beige with a creamy appearance. The flavor will be strong with a slight acidic tang. Avoid any that look hard and crumbly or have a cracked rind, also do not buy it if it tastes very salty as this may be used to cover any off flavors.
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Munster can be served by itself but in the Alsace region it is commonly served with bread or with baked potatoes. Also try it sliced with ham on crusty bread for lunch Do not let the powerful aroma stop you from enjoying this great French cheese. This is a cheese you will love after a few encounters.
Wine parings: with aged versions serve with big red wines like Corton, Pinot Rouge d'Alsace, Burgundy or Haut-Medoc also try it with malty beers.
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