La Cloche a Fromage ★ 3.9
La Cloche a Fromage on Rue des Tonneliers is a cheese lover's address, built around fondue, raclette and a vast cheese trolley of regional and French cheeses.
Signature: Fondue, Cheese platters
History
Munster takes its name from the Vosges town and was first made by monks in the valleys west of Strasbourg, who washed the rinds to preserve the cheese and gave it its powerful aroma. It carries an AOP today, and despite the smell the paste is mild and creamy. Alsatians eat it ripe with caraway or cumin seeds and a sweet Gewurztraminer, or melt it over potatoes. It is the region's great cheese and a fixture of the Strasbourg market stalls.
Common allergens: Dairy
Make it at home
Ingredients
- 1 ripe Munster AOP
- 1 teaspoon cumin or caraway seeds
- Crusty bread and boiled new potatoes
- A glass of Gewurztraminer to serve
Method
- Take the Munster out of the fridge an hour before eating so it comes to room temperature and softens.
- Set it on a board with a small dish of cumin or caraway seeds alongside.
- Boil a few new potatoes until tender and keep them warm.
- Spread the soft cheese on bread or warm potato and dip into the seeds.
- Pour the Gewurztraminer; its sweetness balances the wash-rind pungency.
Tip from the editors. Buy it a touch under-ripe and let it soften at home for a day; over-ripe Munster turns harsh.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat munster cheese
Munster cheese in Strasbourg
Marche de la Place Broglie ★ 4.4
Marche de la Place Broglie is Strasbourg's central food market, where growers sell produce, Munster, charcuterie and Alsatian bakes on Wednesday and Friday.
More cities are in research. Want munster cheese covered somewhere specific? Tell us where you want to eat.