Haxaire Munster
This is real Munster from Alsace, made by Haxaire in Lapoutroie up in the Vosges mountains of eastern France. Not the mild sliceable loaf you grew up calling Munster in America. This is the AOP washed-rind cheese the name actually refers to, cow's milk, soft paste, and a sticky orange-red rind built up through repeated brine washings during aging.
The paste underneath is pale ivory and supple straight out of the fridge, then turns spoonable and almost runny as it warms to room temperature. Flavor leads with a savory, meaty pull from the rind, mushroomy and a little barnyardy, with a buttery cow's milk roundness underneath that keeps the whole thing from tipping into pure funk. The finish is long and salty, with a quiet onion-skin note that hangs on the back of the palate.
It's definitely not for the faint of heart, and that's the point. Let it come up to temperature, scoop it onto walnut bread with a few cumin seeds the way they do in Alsace, and you'll taste why the locals have been making this exact recipe for centuries.
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Haxaire Munster
Haxaire Munster
This is real Munster from Alsace, made by Haxaire in Lapoutroie up in the Vosges mountains of eastern France. Not the mild sliceable loaf you grew up calling Munster in America. This is the AOP washed-rind cheese the name actually refers to, cow's milk, soft paste, and a sticky orange-red rind built up through repeated brine washings during aging.
The paste underneath is pale ivory and supple straight out of the fridge, then turns spoonable and almost runny as it warms to room temperature. Flavor leads with a savory, meaty pull from the rind, mushroomy and a little barnyardy, with a buttery cow's milk roundness underneath that keeps the whole thing from tipping into pure funk. The finish is long and salty, with a quiet onion-skin note that hangs on the back of the palate.
It's definitely not for the faint of heart, and that's the point. Let it come up to temperature, scoop it onto walnut bread with a few cumin seeds the way they do in Alsace, and you'll taste why the locals have been making this exact recipe for centuries.
Original: $35.00
-65%$35.00
$12.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This is real Munster from Alsace, made by Haxaire in Lapoutroie up in the Vosges mountains of eastern France. Not the mild sliceable loaf you grew up calling Munster in America. This is the AOP washed-rind cheese the name actually refers to, cow's milk, soft paste, and a sticky orange-red rind built up through repeated brine washings during aging.
The paste underneath is pale ivory and supple straight out of the fridge, then turns spoonable and almost runny as it warms to room temperature. Flavor leads with a savory, meaty pull from the rind, mushroomy and a little barnyardy, with a buttery cow's milk roundness underneath that keeps the whole thing from tipping into pure funk. The finish is long and salty, with a quiet onion-skin note that hangs on the back of the palate.
It's definitely not for the faint of heart, and that's the point. Let it come up to temperature, scoop it onto walnut bread with a few cumin seeds the way they do in Alsace, and you'll taste why the locals have been making this exact recipe for centuries.
