Munster cheese is a French semi-soft cheese from the Alsace region. It is made from unpasteurized cow's milk and is aged in caves for a minimum of five weeks and up to 2 to 3 months. During the aging process, the rind is periodically washed with brine which helps give it a distinguishing pungent odor and tangy flavor.
It was made in the 7th century by Benedictine monks who were looking for a food source other than meat and is named after the town of the same name.
Traditionally, the local wine to accompany Munster cheese is Gewurztraminer, a slightly sweet and floral white wine, but it pairs well with beer. It is sometimes flavored with caraway seeds and is often eaten with baked potatoes and finely chopped onions, rye bread, cherries, peaches, pears and plums.
