The cheese was first made by monks who lived in France's Munster Valley. The cheese is made by aging the paste in cellars for no less than five weeks. The rind is then washed every two days or so in annatto and brine. This gives it its distinctive orange color.
Muenster cheese can be eaten out of hand with cumin or caraway seeds. Connoisseurs often pair it with Gewurztraminer wine. Other kinds of Muenster cheese come from Denmark, Germany and the United States.Learn more about Cheese