“ cheese that comes from the Alsace region in France dating back to approximately the seventh century. This cheese is protected by an Appellation d'Origine Contrôlée (AOC). It is made from unpasteurized cow's milk and is matured in damp cellars for five weeks „
Munster is definitely one of my favourite cheeses, often thought of as a German cheese, it originates from the Alsace region which is now part of France. Munster has a soft brick orange rind, a very strong smell and a soft body, which having been wrapped in plastic and exported can often become incredibly runny. This cheese's taste matches it's smell, the taste is strong and really gets in the back of your throat, the taste and smell almost entirely seem the same which is great!
It is normally aged for 5 weeks if it's a small one (300g) and longer for the bigger versions. The rind is regularly washed with brine full of bacteria which gives it a wet look and it's strong smell. The cheese seems sweaty when cut because of this. Munster like many of the best cheeses (Wensleydale, Roquefort etc) was made by monks and gets its name from the city of Munster in Alsace which comes from the latin word for monastery.
It's generally recommend to eat it with an easy going wine or even rose. I'm not a big fan of either at the moment, so tend to smother it in a bit of bread! The taste is so strong that I don't feel the need to add condiments.