Authentic munster is a washed rind, French cow's milk cheese often described as beefy, eggy, nutty and above all, stinky. The name comes from the word "monastery" which is where munster was originally made during medieval times. Monasteries began making cheese during the middle ages and a handful of them still do today. However, many monastery cheeses are now produced in factories.

French munster is made in the Alsace region.

It's sold in small discs about 6 to 7 inches in diameter and 1 1/2 inches thick. The rind is washed or rubbed with brine or alcohol during the ripening process. This gives the cheese a sticky orange rind, smelly aroma and full flavor.

Serving French Munster

Munster is often served with fresh fruit that complements rather than competes with the bold flavor of the cheese. Alsatian Gewurztraminer wine or a cold beer pairs well with munster.

Munster Cheese or Muenster Cheese?

Most muenster made in the US (although it's sometimes labeled as munster)  is a bland, soft deli cheese shaped in large loaves that are thinly sliced to order, usually for sandwiches. Or, it is sold pre-sliced and pre-packaged. There is no rind, only a thin coating of reddish paprika on the exterior. American munster melts really well and can be ideal for grilled cheese sandwiches, macaroni and cheese, baked potatoes, baked pasta dishes and gratins.

Danish and German versions of muenster have a little bit more flavor, but are still mild and have a soft, springy texture.

This type of munster is sold in round wheels.
French munster is the real deal, a stinky, full-flavored washed rind cheese. It is shaped in a small disc and has a very soft, oozing texture.
 
Similar Cheese Types

If you like French munster, then it's likely you'll also like full-flavored, washed rind cheeses such as Epoisses, Langres, Morbier, Taleggio, Red Hawk and Meadow Creek's Grayson.

For a milder experience, cheeses like Chaumes and Monterrey Jack can replace deli muenster.