Strong as a Fort
The Munster requires little introduction, in possession of AOC status in France since 1969 and European Union DOP since 1996. It is also called Géromé, after the town where it was first marketed. This cheese is one of Fromagerie Beillevaire’s most popular recent introductions to the UK.
TASTING NOTES FROM THE CURATOR
A creation of Benedictine monks in the Fecht Valley of Lorraine in the late 1300s, the name of this unpasteurized cow’s milk cheese is a distortion of the word “monastery”. This cheese is considered strong in both smell and taste, with a smooth, moist, orange-yellow rind and a light yellow pâté. In taste, it is at once fine and intense, savory and tangy, a marriage between power and finesse.
PREPARATION OR PAIRINGS
The simplest way to enjoy Munster is with a slice of toasted bread. A dash of cumin, which is used to flavor some variants of this cheese, adds a little extra tang to its flavor. With its high fat content, Munster goes particularly well with sautéed or baked potatoes and a light green salad.
This is a cheese that goes well with a variety of red wines from Pinot Noir to Merlots and Zinfandels. For white wine lovers, dry and sweet whites are your best choices. Try a Pinot Gris, Riesling, or Grüner Veltliner.
A TRANSATLANTIC ADAPTATION
This cheese from Lorraine and Alsace should not be confused with the American Muenster cheese. In the 1800s, French immigrants settled in the state of Wisconsin and tried to recreate the Alsatian Munster. Their version also had that semi-soft texture, but they often gave it a reddish-orange rind color by adding annatto seeds to the mix, the same process used in making many Cheddar cheeses. Muenster tastes nothing like Munster because it does not go through the same complex rind washing and aging process. It had a mellow flavor and lighter tang more akin to Monterey Jack.
DISCLAIMER ON AVAILABILITY OF PRE-ORDERED AIR-FLOWN ITEMS
This is a pre-ordered item at The Bow Tie Duck and will only be available while the producer from overseas is able to supply and allow air-flown delivery. In case of delivery delays, delivery cancellations, “out of stock” notices, or “out of season” notices after purchase, you will be contacted by our Support Team. You will receive a refund or product replacement, or you can choose a new delivery date for your item. In choosing to place an order, you agree to the terms and have read that this particular product is not on-hand. After a short wait, you will receive your orders fresh from the source.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels — and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Your cheese will be fine for up to one month. Cheeses are air-flown from France on demand. They are meant to be consumed within 1 to 2 weeks of their arrival at your residence.