Soft Matured Cheese ~ cows milk
A stunning washed rind, soft cheese from Alsace in France. Back in the seventh century Irish monks settled in what is now called Munster Valley in Alsace. They created "Munster Kaes", their goal being to preserve milk and feed their people.
French cheese makers from the region still use the traditional way to make Munster. The cheese is rubbed by hand with a solution of rock, salt and water. This helps the growth of bacteria, giving a strong flavour to the cheese and preventing mould from developing. Maturation of Munsters initially takes place outside for one week. Munsters are then transferred into caves next to old Munsters. Every other day the Munsters are washed and brushed.
Munster matches well with beer and pinot noir. Provided ripened to perfection in a 500g wedge
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