Washed rind Cow’s milk

Munster-Géromé

also called Munster

The Vosges monks’ cheese: enormous nose, sweet-tempered paste.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Named for the abbey at Munster, where Benedictine monks were making it by the seventh century. The rind is washed in brine every couple of days, which is how it gets both the colour and the reputation.

On the tongue it is much gentler than the smell — creamy, meaty, faintly sweet. Alsatians eat it with cumin seed and a glass of Gewürztraminer, which is genuinely the right answer.

Tastes of

cured meat cream barnyard a sweet finish

Put it next to

Gewürztraminer Cumin seed Boiled potato Alsace Pinot Gris