Munster (AOP since 1969) is Alsace’s great washed-rind cheese — a soft, pungent, gloriously aromatic disc produced in the Vosges mountain pastures from the milk of Vosgienne cattle, and one of the most versatile cooking cheeses in the French repertoire despite (or perhaps because of) its aggressive character. The cheese is made from whole cow’s milk, moulded into flat discs of 450g-1.5kg, and aged for a minimum of 21 days (Petit Munster) or 3-5 weeks for the larger format, during which the rind is washed regularly with brine and sometimes a splash of Marc de Gewurztraminer, encouraging the growth of Brevibacterium linens bacteria that produce the characteristic orange rind and powerful aroma. When perfectly ripe, the paste (interior) should bulge slightly when the cheese is cut, revealing a creamy, almost liquid centre beneath the firm rind — this is the point at which Munster’s flavour achieves its full complexity: earthy, farmyard, lactic, with a surprising sweetness beneath the pungent surface. In cooking, Munster appears in numerous Alsatian preparations. Tarte au Munster: sliced Munster melted over a cream-and-egg custard in a tart shell, seasoned with cumin seeds (the traditional Munster pairing — cumin’s warmth harmonises with the cheese’s pungency). Munster fondu: the cheese melted with cream and white wine, served with boiled potatoes as a raclette-style dish. Pommes de terre au Munster: boiled potato halves topped with sliced Munster and grilled until molten and bubbling. Flämmekueche au Munster: the thin-crust flatbread topped with crème fraîche and melted Munster. In all applications, the cheese’s rind is removed before cooking (it can become unpleasantly bitter when heated) and the cheese is used at room temperature for even melting. The cumin pairing extends to the table: a small bowl of cumin seeds is traditionally placed alongside the cheese board when Munster is served.
AOP washed-rind cheese from Vosges milk. Aged minimum 21 days, washed with brine. Ripe when paste bulges at cut. Remove rind before cooking. Traditional pairing with cumin seeds. Melts beautifully in tartes, fondues, and gratins. Use at room temperature for even melting.
Buy Munster fermier (farmstead) rather than industriel for immeasurably superior flavour. Press on the side of the cheese gently — it should give like a ripe peach when perfectly aged. The cumin pairing works because cumin’s warm, earthy terpenes complement rather than fight the cheese’s volatile sulphur compounds.
Cooking with the rind on (becomes bitter). Using underripe Munster (chalky centre, lacking flavour). Overheating, which can separate the fat. Omitting cumin, missing the canonical flavour pairing. Refrigerating a ripe Munster and serving it too cold (flavour needs warmth to express).
La Cuisine Alsacienne (Simone Morgenthaler)