Munster is a soft washed-rind cheese made from milk produced by cows living in the regions between Alsace, Lorraine, and Franche-Comté in France. The name Munster is derived from the little town of Munster where Vosgian abbeys and monasteries used to make this cheese since the Middle Ages. Traditional Munster is protected by an Appellation d'Origine Contrôlée (AOC) which requires the cheese to be made from unpasteurized cow's milk called crude milk. The soft and creamy cheese also comes flavored with cumin and tastes best when accompanied by a good beer. As with washed rind cheeses, Munster has a red coating on the rind that is slightly humid due to repeated washings. Other than protecting the cheese, the rind is also responsible for a strong, penetrating aroma and tangy taste. The best Munster cheeses are produced in the summer and autumn when the cows graze on the 'high stubble' of the Vosges. This cheese has a very high-fat content of 45-50%. Gewurztraminer or full-bodied red wines nicely complement Munster. If you're a potato and cheese lover try Munster with potatoes, salad and finely chopped onions.