Petit Munster Is an Acquired Taste
Don’t judge a cheese by its rind
We all have that one uncle. The beer drinker who doesn’t shy away from dropping unwelcome truth bombs at Thanksgiving. A little sweaty and smelly, maybe, and yet lovable and kind-hearted.
In the world of cheese, that uncle is Petit Munster: a round, rather eccentric cheese made from unpasteurized cow’s milk produced in a geographically limited area in the Vosges mountains and certain parts of Alsace.
Petit Munster is a semi-soft cheese with a washed rind. As it’s aged, the cheese is regularly rubbed with a saltwater brine. The brine wards off the unwanted bacteria while encouraging the wanted bacteria, which make the rind smelly and sticky, and give it its distinct graininess and orange hue, to thrive.
For the intrepid eater who can stomach the rind’s pungent smell — somewhere along the spectrum of cheese crisps, sweaty feet, and bird poo — a surprise awaits on the inside: a lush, creamy, spreadable interior with a mellow flavor and a decadent mouthfeel that lingers on your palate and practically melts your heart. It’s akin to brie but smoother, richer.
Pair Petit Munster cheese with a wheaty farmhouse ale (called “saison” in France), a sweet and floral Gewürztraminer, or go with a light-bodied Pinot Noir if you’re in the mood for some red wine.
I find it fantastic on a cheese platter or spread on golden, dark-toasted bread that crunches loudly when broken.
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