American washed-rind cow's milk cheese. It gives off a scent described as yeasty, fruity, pungent, fermented, with a taste that’s meaty, buttery, tangy, savory, and a texture that's moist, reddish rind, semi-soft interior. It’s often enjoyed spread on rye toast, with pickles or salami, paired with lager.
Washed-rind cow's milk cheese from Alsace-Lorraine. It gives off a scent described as barnyard, sour milk, fermented, meaty, with a taste that’s salty, tangy, pungent, creamy, and a texture that's orange sticky rind, soft ivory paste, moist. It’s often enjoyed served with cumin seeds, potatoes, paired with gewürztraminer.
Other names: Minschterkaas | münster | Munster-géromé
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Washed-rind cow’s milk cheese washed in perry. It gives off a scent described as rotten fruit, wet socks, fermented pear, with a taste that’s soft, savory, buttery, fruity tang, and a texture that's moist, orange-brown rind, creamy inside. It’s often enjoyed eaten with crusty bread, paired with perry or english cider.
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