Munster in Alsace
Today I visited Munster in Alsace. It is a nice, though not spectacular, little town along the Vosges mountain range, about 15 kilometres west of Colmar. In the nearby village of Gunsbach, Albert Schweitzer grew up in the late 19th century, when the region was part of the German Empire.
Munster is famous for its soft cheese (see photo), with a subtle taste, but a strong smell. Some people call it “Monster Cheese” due to its strong smell. I love Munster cheese, but my dear wife cannot stand the smell. It is made from cow’s milk, principally from the Vosgienne species (see photo). You can’t see the cows on the hill slopes at this time of the year, as they spend winter at their owners’ farms. My photo of the cows is actually a photo of a photo in the main street.
How should Munster be enjoyed? The best way is to sprinkle some cumin seeds on it, take a piece of bread, and then pour yourself a glass of Gewurztraminer vendanges tardives (late harvest). Some people make a full meal from it, by eating it accompanied with sauté potatoes or baked potatoes and a green salad.
In reality the locals make a variety of cheeses in Munster, cheeses like Coeur de Massif, Barikaas Fermier, Tome Fermier du Val Saint Gregoire, Bleu des Vosges, Tome de la Vallee, Raclette Fermier, and Tome de Chevre. So come prepared for a tasting. But Munster doesn’t make any wine, as its soil is not of sufficient quality.
I found a lovely little restaurant, la Table Malker de Munster (see photo), where I had a delicious Fondue for lunch (see photos).