A soft, washed-rind cow's-milk cheese from the Vosges valleys, pungent and supple, eaten with cumin seeds and a glass of Gewurztraminer or melted over potatoes.

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.

Where to eat Munster cheese in Strasbourg

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Make it at home

Serves 420 minEasy

Ingredients

  • 1 ripe Munster AOP
  • 1 teaspoon cumin or caraway seeds
  • Crusty bread and boiled new potatoes
  • A glass of Gewurztraminer to serve

Method

  1. Take the Munster out of the fridge an hour before eating so it comes to room temperature and softens.
  2. Set it on a board with a small dish of cumin or caraway seeds alongside.
  3. Boil a few new potatoes until tender and keep them warm.
  4. Spread the soft cheese on bread or warm potato and dip into the seeds.
  5. Pour the Gewurztraminer; its sweetness balances the wash-rind pungency.

Editor tip. Buy it a touch under-ripe and let it soften at home for a day; over-ripe Munster turns harsh.

Common allergens: Dairy.