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.”