Munster “Fromagerie du Pere Fischer”

Pungent on the nose, creamy and slightly sweet on the palate — classic Alsatian washed rind.

Munster is made in Alsace from pasteurised cow’s milk and matured in humid cellars where the rind is washed and turned regularly. The terracotta rind develops a strong aroma, but the paste remains smooth, creamy and surprisingly gentle.

Origin: Alsace, France
Milk: Pasteurised cow’s milk
Style: Washed rind
Texture: Soft, smooth and creamy
Intensity: Strong aroma, medium flavour
Rennet: Animal rennet
Shelf life: Around 7–10 days

Meaty, savoury and gently sweet, with a smooth paste that is much softer in flavour than the rind aroma suggests.

Serve at room temperature with rustic bread, potatoes or caraway.

Gewürztraminer and off-dry Riesling are classic Alsatian partners.

Acidity and crunch work especially well with the savoury washed rind, with a little fruit for contrast.

Baby Cornichons · Falwasser Crispbreads · Pickled Baby Figs

Époisses Demi
For a richer Burgundy washed rind with even more depth.

Langres
For a gentler washed rind from Champagne.

Munster takes its name from the monastic tradition of the region. On the Lorraine side of the Vosges, the same style is historically known as Géromé.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet.