Visitor Monitoring
Close
We’ll keep you in the loop on new cheese & deals!
And we’ll never sell or share your info.
Cart(0)
888-692-4339

Alsatian Munster

$26.99/LB
It's been years since we've carried the real deal Alsatian Munster at Murray's, mainly because the raw milk original is illegal to import and the industrial, pasteurized versions just don't measure up. Then this Munster crossed our path, and our sorrows were 'washed' away. It's made with pasteurized cow's milk by a small producer that tirelessly tweaked the recipe to get it closer in flavor to its raw milk cousin. Beneath the tacky, palatable rind is a whispering, silky-smooth paste that glides across the tongue. Perfectly pungent, savory flavor is all sea salt and yeastiness, like fresh-baked bread. Need we suggest Alsatian Reisling?

If you order half a pound we will send you half of the wheel which may be slightly heavier than a half pound. If you order a full pound, a full wheel will be sent.

Just the facts

Country France
Region Alsace
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 2 - 4months
Cheese Type Stinky
Wheel Weight 1.75 pounds
Pairing Recommendations

Pour a glass of...

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

     

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.

     

Reviews
Alsatian Munster zoom