Description
Munster is not a cheese for the faint of heart! Before taking even a bite, the powerful aroma of barnyard and beefiness exudes from the washed rind. The pale paste has a creamy texture that gets runnier as the cheese ages. It takes about a month for the Munster to reach its full potential. The flavour is at once earthy and very beefy, with a sharp and nutty after taste. Munster is often served with sweet fruits or a salad course of a meal. At prime ripeness, spoon some of the paste onto fragrant rye bread.
Munster AOP is a washed-rind cheese made and matured in the Pays Welche region, in the heart of the Vosges Mountains. This region, the historical birthplace of Munster cheese, offers an ideal climate and aging cellars to bring out the full aromatic richness of this iconic cheese.
Made from pasteurized cow's milk, it undergoes traditional aging in humid cellars, with regular washings in brine that develop its characteristic rind, supple texture, and pronounced yet balanced flavor.
Founded in 1977, Fromagerie Haxaire is a family business located in Lapoutroie, in the hills above the Kaysersberg Valley. Unlike the many cheese refiners in the region, Haxaire is one of the few to produce its cheese on-site, from receiving the milk to the final aging process. This is a rarity in the local cheese scene, driven by strong artisanal values and a passion passed down through generations.
Preparation and storage instructions
Remove from the refrigerator at least 30 minutes before serving.
This cheese will then reveal:
– a supple and creamy texture,
– a washed, orange, shiny, and fragrant rind,
– typical aromas, blending milky, slightly animal, and forest floor notes.
Enjoy:
– cold, with rustic bread, a touch of cumin, or a few walnuts,
– or warm, melted into a potato dish, a quiche, or a mountain-style skillet dish.
This Munster cheese is very well suited to cooking, thanks to its excellent heat retention and its ability to melt evenly.
Keeps for 21 days in the refrigerator.