Munster Cheese - A Popular Cheese from the Mountains of Alsace

Nov 29 2024

There are a number of different stories claiming to describe the exact origin of Munster cheese. It was either brought to the Alsace region of France by a visiting Irish monk in the 9th century, or it was brought to the region in the Charlemagne period when other monks came to the area. Whatever the true origins are, Munster is a cheese with roots in the Middle Ages, and it is also true that peasants used to use it as currency to settle debts, by offering cheese to the ‘Dukes of Lorraine’. There is certainly evidence dating Munster cheese to the 1300s, and what can’t be disputed is the traditional methods of producing it, now protected by PDO status.
Munster is a pasteurised cow’s milk cheese from the Vosges mountains of the Alsace region. It has an ivory appearance with a distinctive bright orange rind. The cheese is smooth and creamy and hence is easy to spread, and although it has a pungent odour, its taste is surprisingly subtle and mild, with a pleasant lactic finish.

Unique production and quality controls of Munster cheese

The Munster name comes from the Alsace town it was first made in, and where the cheese was conserved and matured in monk’s cellars. Munster’s PDO status now ensures that its unique and methodical ripening process is preserved, in order to guarantee the appearance, aroma, texture and taste that makes Munster one of the most popular French cheeses.

Munster cheese must use milk produced in the Vosges mountains, and it must undergo regular washing during the ripening process. The cheese is turned and washed with a ‘red ferment’ every couple of days. This controls the growth of a floral surface and gives the cheese its trademark orange rind. The cheese is then matured in damp cellars for between five weeks and two-three months, depending on the size. But aging does affect the cheese texture. It can be slightly crumbly when young, but evolves to take on a more velvety smoothness as it grows older.

The best recipes using Munster cheese

Although Munster is handcrafted in an artisan style, it undergoes rigorous quality control to ensure a consistent appearance and flavour, which lends itself to a variety of different recipes. At Sodiaal we have developed recipes to use Munster cheese in a smoked salmon and Munster tartine, and also a Munster-filled mini Mauricette, which is a kind of pretzel bread. Because Munster is relatively firm and holds its shape, despite its soft, creamy texture, it is ideal for using in sandwiches and tartines, while it is also popularly used in salads, in soft cheese tartlets and as a topping in canapes. The flavour also lends itself well to being used in fish and pork dishes.

You can see all our recipes for using Munster on our website and if you want to discuss how to use Munster in your café or restaurant or how to supply Munster cheese to the UK, then contact our team at Sodiaal today.