Whenever a customer walks into Pork Ewe Deli and tells me they are obsessed with pungent, oozy washed rind cheeses like a French Époisses or an Italian Taleggio, my eyes light up. If you love those bold cheeses where a funky, barnyardy aroma gives way to a deeply comforting, savoury interior, you need to meet Haxaire Petit Munster AOP.
On the tasting block this week, this cheese from Alsace, France, is one of the world's original washed rinds, with a recipe tracing back to Benedictine monks in the 7th century. Protected under the combined AOP name Munster-Gerome since 1969, it is crafted from pasteurised cow's milk under strict rules that stipulate only grasses and no other feed can be given to the herd.
What I love most as a cheesemonger is how a farm's winter feed impacts the final wheel. In the sweeping valleys of Eastern Lorraine, our producer feeds their Holstein cows homemade haylage during the winter. The sweet, tart smell of that fermented hay translates directly into the characteristic boozy sweetness of this extraordinary cheese. Beneath its sticky orange rind, the dense, bulging, semi-soft paste is unctuous and buttery, delivering meaty, slightly sweet umami flavours.
Samantha's Perfect Pairings: Washed rinds of this calibre love aromatic companions that can stand up to their rich, meaty depth.
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On the Board: When you come by the deli to taste it this week, we have got some caraway seeds for you to try with it, which is the traditional way to eat Munster in Alsace (it is also often enjoyed with cumin seeds sprinkled on top). The earthy spice of the seeds cuts through the unctuous, buttery paste like magic.
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In the Glass: Stick to the classics of the Alsace region and pour an aromatic white wine such as a Riesling or a Gewurztraminer. If you prefer beer, a malty Beer is a match made in heaven.
Drop into Pork Ewe Deli this week to experience the classic Munster and caraway seed combination for yourself!