Munster is produced in an area that not only makes very pungent cheeses, but also excellent spicy wines. Its production center is the pretty village of Munster set amid pastures and vineyards.
A young Munster cheese has a thin but firm pinkish-red rind with white paste. As it matures the rind turns to a darker russet color with a deep straw-colored interior. The paste is soft and supple with small holes in it. It becomes almost creamy in texture as it matures. The maturation time is usually 2 to 3 months.
The rind has a strong farmyard aroma with a lemony tang to it and this flavor transfers itself to the paste which is also strong in flavor and has a robustly meaty taste to it.
Munster cheese is an excellent example of a sticky cheese with a delicious taste; the not so experienced cheese taster may need to build up some courage to try a cheese with a overwhelming aroma. It's worth it.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.