Edwin’s Munster: Bring on the Stink!
December 29, 2010
Edwin’s Munster is a cheese for those who like their cheeses robust and pungent. I loved this cheese and once again, regretted purchasing only half of a whole cheese. Edwin’s Munster is a memorable cheese and one I would enjoy sharing with family and friends.
Edwin’s Munster is a soft cow’s milk cheese with a washed rind. Most people associate Munster with the Alsace region of France, but this version is produced in Austria by Edwin Berchtold. Edwin’s Munster is produced in a flat cylindrical format; a whole cheese is a bit larger than a standard camembert (our photo shows half of a whole cheese).
When first unwrapped, Edwin’s Munster has a cooked cauliflower scent. However, its aroma opens up out of refrigeration and changes into old sour milk then foot odor. When held under the nose, the rind has a mild ammonia odor.
To the touch, Edwin’s Munster is springy and sticky.
Edwin’s Munster has a robust flavor that is smoky and sour. The sourness dominates and is similar to a grapefruit. A salty sourness remains in the mouth long after eating. Edwin’s Munster has rich mouth feel, with a thick and pasty texture. One of our juvenile tasters aptly described its flavor as “smoky Taleggio.”
Edwin’s Munster is not a cheese for everyone. Although most of my family enjoyed this cheese, we had one rejector who compared the cheese’s flavor to weeds and dirt.
Edwin’s Munster is a great option for those who appreciate robust flavors and stinky cheeses. My extended family loves cheeses that are in the Red Hawk, Taleggio, Limburger vein and this cheese would be an excellent candidate for that crowd.
Purchase Notes: We purchased Edwin’s Munster at The Cheese Board (Berkeley, CA). We purchased half of a whole cheese; our 6 oz. sample divided easily for 4, with some remaining for the next day.