Munster

A French aromatic cheese from the Vosges mountains in Alsace, this was developed by monks in the seventh century. Made from unpasteurized cows’ milk, it has a brick-red rind, soft buttery-yellow interior, assertive smell and strong sharp taste. Munster comes in a disc shape and is aged from two to three months — but locally is often eaten younger.

There is a German cheese called Münster – a gentler version of the Alsace original (the umlaut distinguishes German from French) — made from pasteurized cows’ milk. It has a thin reddish-brown skin, yellow interior, medium-strong smell and a mild, spicy taste.