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Traditional Munster cheese is made in Alsace, France, using raw milk and a prescribed series of steps. It has a strong flavor and scent and a dark red rind. Many dairies in the US produce a milder version. Munster is a washed cheese, aged for at least two months, and is popular in traditional cooking. Only a handful of dairies in Alsace still make traditional Munster, and some types are protected by designation of origin.
Traditional Munster cheese is made in Alsace, France and should not be confused with milder versions made elsewhere in the world. A true Munster has an orange-yellow center with a dark red rind and can be discerned by the strong flavor and scent, although young Munsters are milder. Adapted to American tastes, many dairies in the United States have produced a much milder version of the cheese that is unmatched by traditional French cheese.
Munster has been made in Alsace since the Middle Ages, and was initially made in monasteries by monks who wanted to find a way to preserve their dairy products. Traditional Munster is made in Alsace by only a handful of dairies who still use raw milk and follow a prescribed series of steps that result in a terrific cheese. Munster is a washed cheese, which means that the rind of the cheese is periodically washed during the making of the cheese. This contributes to the flavor of the cheese, along with the strong smell.
Making Munster begins with forming curds, which are pressed into cheese molds and drained. Traditionally, the cheese is aged for a week before being brought indoors and stored with the older Munsters so it can acquire the unique rind flora that sets the cheese apart. Every other day, the cheese is washed and brushed with a mixture of brine and dye, resulting in a dense, bright red rind.
Depending on how long the cheese has been aged, Munster will develop a strong, slightly acidic flavor to go with the tangy scent. Munster is aged for at least two months, at which point it will be smooth, creamy and relatively flavourless. If allowed to age longer the cheese will develop more distinctive bacteria and this aged Munster is favored by many cheese consumers.
Munster is delicious and simple, although it plays a part in traditional cooking, especially quiche. The cheese flavor is popular on bread, dessert dishes or with potatoes, a common staple in the Alsace region. While the smell may be off-putting to some consumers, it’s worth tasting when you can get an aged Munster.
Numerous dairies around the world produce Munster, but only a handful in Alsace have preserved the traditional way of making Munster, including the laborious hand care of the cheese. Some Munsters, such as Munster Lisbeth, are Protected Designation of Origin cheeses, meaning they must be made a certain way by certain dairies in order to be labeled and sold as Munster Lisbeth. By protecting a few Munsters, it is hoped that the culinary heritage of the cheese will be preserved for eager cheese consumers for years to come.
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