Munster

Size

Type: Soft
Milk: Raw cow's milk
Rennet: Animal
Location: Alsace, France

Odette, Patrick and Luc Vincent make Munster cheese at the Ferme du Houtrou in the Val de Munster, southern Alsace.

Munster can, like many washed rind cheeses, be traced back to the Middle Ages, originally made by Benedictine monks in the Vosges mountains. Our producer's small farm sits in the sweeping valleys of Eastern Lorraine. Throughout the year, their Holstein cows are fed on homemade corn haylage. The sweet, tart smell of this fermented feed goes a long way towards explaining the boozy sweetness so characteristic of the farm's extraordinary cheese. Munster Houtrou always surprises and impresses with its range of flavours, which trip between fruity, nutty, cocoa notes and distinctly meaty, funky farmyard depths.


Customer Reviews

Based on 2 reviews
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m
m.t.
powerful stuff

On an 'alsace' themed evening the cheeseboard fell to me. 'munster' kept coming up, so I bought some. Further research showed it is normally melted over potatoes - too late. Served with rye crackers and grapes. Really powerful and full of flavour. You cannot eat much and it needed the grapes. We had the remainder the next day melted over potatoes and caramelised onions, then wrapped in filo parcels. All rather scrummy.

m
m.c.
Stinky, gooey goodness

One of my top three kinds of cheese in the world. Really smelly, really strong in flavour and really good. The Munster delivered to me was perfectly ripe and ready to eat. Yummy.