Munster
Born in the Vosges valleys around Munster Abbey, this cheese was made by monks as early as the 7th century. Its fragrant orange washed rind contrasts with a supple paste that tastes surprisingly mild.
- Milk: Cow
- Family: Washed rind
- Origin: Alsace and the Vosges, France
- Best season: May – October
Ripening
Ripened for 3 to 5 weeks and rubbed regularly with brine.
What to serve it with
Jacket potatoes, cumin seeds and dark bread