The name "Munster" comes from the town of Munster in Alsace, where in the monasteries and convents of the Vosges, cheese was stored and matured in the monks' cellars.

Traditional Munster is protected by the Appellation d'Origine Contrôlée (AOC), which requires that the cheese is made from unpasteurized cow's milk, known as raw milk. The soft and creamy cheese also comes flavored with caraway and tastes best with a good beer. Like washed cheeses, Munster has a red coating on the rind, which is slightly moist due to repeated washings. In addition to protecting the cheese, the rind is also responsible for the cheese's strong, penetrating aroma and tangy flavor.

The best Munster cheeses are made in the summer and fall, when the cows graze on the "high stubble" of the Vosges. This cheese has a very high fat content, 45-50%.

Gewurztraminer or full-bodied red wines complement Munster nicely. If you are a potato and cheese lover, try Munster with potatoes, salad and chopped onion.