Munster Cheese

Authentic Munster cheese is made only from the milk of cows that graze in a designated area in the Vosges mountains in the east of France. It is a soft white cheese with a reddish-orange washed rind and is noted for its strong smell and pronounced taste.

Cheese History

Like most cheese in France, Munster has a long tradition behind it. Many centuries ago this cheese was made by Benedictine monks who had migrated to the Alsace region of France. Apparently the monks had vowed to forgo meat and were dependant upon dairy products for a part of their nourishment. Eventually the savoir-faire for creating this cheese was passed on to the local population.

The origins of this cheese are recalled to us in its name. The word munster derives from the word monastary and you will also find the village of Munster in the Vosges mountains, testimony to the ancient inhabitants of this land.

Where to Buy Munster

Munster le Préféré d'Alsace
7.7 ounces

Unless you visit France, you'll probably be unable to find AOC (Appellation d'Origine Controlée) Munster made from unpasteurized cow's milk. Even here in France most of the Munster available in the grocery store is made from pasteurized milk. Although connoisseurs say it lacks some of the flavor of an unpasteurized product, a pastuerized Munster makes a reasonable substitute especially if you are going to cook with this cheese.

Don't confuse Munster with Meunster cheese which actually looks quite similar. Muenster cheese, which is more similar to a German cheese of the same name, is a popular cheese to cook with as well, but its flavor is much less pronounced.

How to Enjoy Munster

• Like most cheese, allow Munster to reach room temperature before enjoying it. If you plan to serve a cheese course after your main course, take the cheese out of the refrigerator right before dinner and it will be ready on time.
• Munster is best appreciated with something substantial: rye bread is the classic accompaniment.
• Gewerztraminer, which comes from the Alsace region as well, is the most frequently recommended wine to have with this cheese. But nothing should stop you from trying it with a beer as well.
• The orange red rind is edible, but some people find it a bit harsh and bitter flavored, so you may prefer to remove it.
• Munster is sometimes served with a small bowl of whole cumin seeds which are munched on along with the cheese.

Cooking with Munster

Munster is a great cheese to cook with because it melts easily into dishes. It is traditionally paired with oinons and potatoes. Tartiflette, a potato cheese casserole that officially hails from further south in the Savoy region of France, becomes Munster Coiffée (Munster with a good hair cut I suppose) when you use Munster cheese.

Here is a simple quiche recipe that uses melted Munster cheese to its best advantage. For a complete dinner, start with a green salad then follow with this quiche served with a baked potato. By the way, nothing is to stop you from making this quiche with Muenster cheese - it will perhaps just be a little less flavorful.

Quiche au Munster

• 1 round pie crust (use a store bought pâte brisé or make your own)
• 1 tablespoon olive oil
• 1 onion, peeled and chopped
• 8 ounces lean bacon, cut into small pieces
• 8 ounces Munster cheese
• 4 eggs
• 1/3 cup dry white wine
• 1 cup crème fraiche (or substitute 1 cup whipping cream)
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon each salt and pepper

Begin by blind baking the quiche crust. Fit the pie crust to a 9 or 10 inch quiche pan and prick it about twenty times with the tines of a fork. Place the pan in the freezer for 20 minutes while the oven preheats to 400°F. Bake the frozen crust for 10 minutes, then remove it from oven and allow to cool.

Meanwhile heat the olive oil on medium heat and add the onion. Cook, stirring occasionally, until the onion softens some - about five minutes. Add the bacon and continue to cook until the bacon is cooked through. Remove from heat.

Whisk together the eggs, white wine, crème fraîche (or whipping cream), cumin and salt and pepper.

Cut the cheese in about 30 pieces. Distribute the cheese and bacon bits evenly onto the cooled crust. Pour the egg mixture on top and bake at 325°F for 40 minutes.

Makes 6 to 8 pieces of quiche.

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