MUNSTER

Beneath its washed rind, carefully rubbed with brine during ageing, Munster AOP develops a soft, glossy paste that turns almost runny at the centre as it reaches maturity. Its assertive aroma signals a frank flavour, typical of washed-rind cheeses: animal notes, a touch of spice and a milky length. In our cellars, it slowly continues to evolve: the rind deepens, the aromas gain in depth and the texture becomes more melting. On a board, it almost stands on its own, served at room temperature with a country bread. In the kitchen, it melts very well and lifts a hot tartine, a baked potato or a savoury tart. For pairing, stay regional: a local beer or a glass of Gewurztraminer, whose aromatic notes answer the strength of this cow's milk cheese.