Munster was born in a monastery situated in a valley of the same name. Benedictine monks who were prohibited from eating meat, created the cheese in the 12th century.
During its maturing, Munster is turned every two days and washed with warm water from the Vosges.
In 1978 the cheese was accepted into the AOC family.
To give this cheese an original touch you can taste it flavoured with cumin and accompanied by a good beer.
This method develops a red coating on the rind that protects the cheese as it ages.
The rind is slightly corrugated and humid, which comes from the washing. Over time the rind turns from yellow to red.
Under the rind we find a pate that pliable and sticky.