Munster (MUHN-ster) Petit is a pungent washed rind cheese that takes its name from a French village in Alsace. With a sticky terracotta rind, the cheese has a soft, fine texture with a mild, creamy & slightly sweeter flavour than the aroma suggests. Matured in humid mountain cellars, Munster is washed and turned regularly to develop a sticky terracotta-coloured rind. Famous for its pronounced pungent aroma, the cheese has a smooth consistency, with a creamy, meaty and slightly sweet flavour.
A little history about Munster
This traditional washed rind cheese is made under different names on either side of the Vosges Mountains; in Alsace to the east, and in Lorraine to the west, where it is known as Géromé. Munster takes its name from the French village of Munster, a corruption of the ancient reference to the word “monastery”. The monks who developed the cheese in the Middle Ages once knew Munster as “white meat”. Haxaire is a family company making AOC Munster in Lapoutroie Alsace since the 1920s.