Melted Munster with Caraway - The Alsatian Hot Starter in 15 Minutes

Munster - King of Alsatian Cheeses

Munster - or Munster-Géromé - is the quintessential Alsatian cheese. Produced in the Munster valley and on the Vosges high pastures, it has held a Protected Designation of Origin since 1969. Its characteristic orange rind, obtained by regular washing in brine, conceals a creamy, supple paste whose powerful aroma contrasts with a surprisingly mild, buttery flavour on the palate. It is a cheese of character that fully asserts itself and lends itself wonderfully to cooking - heat releases its aromas, liquefies its paste and transforms it into a natural fondue of incomparable generosity.

Caraway - Munster's Eternal Companion

In Alsace, Munster and caraway are inseparable. This ancestral pairing is no coincidence: caraway seeds, with their anise-like and slightly bitter notes, perfectly balance the lactic intensity and richness of Munster. Alsatian caraway - not to be confused with cumin, the oriental spice - has been cultivated on the plains of the Bas-Rhin since the Middle Ages. It appears on every Alsatian table, in winstubs served in a small bowl alongside the cheese board. Its use with melted Munster further intensifies this traditional pairing, creating a simple dish of remarkable aromatic depth.

The Recipe - Simple and Foolproof

Ingredients (serves 4)

• 1 whole Munster (approx. 450 g) or 2 small Munsters
• 1 tsp caraway seeds
• 4 tbsp Alsatian white wine (Riesling or Pinot Blanc)
• Country bread or sourdough to serve
• A few salad leaves to accompany
• Freshly ground black pepper

Oven Method

Preheat the oven to 200°C. Remove the Munster from its packaging and place it in its wooden box (if made from untreated natural wood) or in a small ovenproof dish. With a knife, make a few cross-shaped incisions in the top rind. Pour the white wine into the incisions and around the edges. Scatter generously with caraway seeds. Bake for 12 to 15 minutes until the cheese is fully melted, bubbling and lightly golden on the surface. Serve immediately with slices of toasted country bread.

Pan Method

For an even quicker version, cut the Munster into thick slices and melt in a non-stick pan over medium heat. Add the caraway and a splash of white wine. Cover for 3 minutes, serve as soon as the cheese is melted and creamy. This version is ideal for an impromptu starter or a weeknight dinner.

Wine Pairings - the Crucial Choice

Melted Munster is a powerful cheese that calls for a wine of equal standing. Two classic pairings stand out in Alsace:

• Gewurztraminer Vendanges Tardives: the king pairing. The roundness and sweetness of Gewurztraminer, its notes of rose, lychee and exotic fruit, create a striking contrast with the intensity of the Munster. A quintessentially Alsatian pairing - both surprising and irresistible.
• Lightly sweet Pinot Gris: more accessible, it brings a sweetness and creaminess that complement the melted cheese perfectly without overpowering it.

Contrary to expectation, tannic red wines do not suit Munster - they clash with the cheese's lactic intensity. Dry, mineral whites such as Riesling can work but require a less-aged Munster.

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Accompaniments and Variations

Melted Munster can be served in several ways depending on the occasion:

• Aperitif version: serve the melted Munster with toast soldiers, raw vegetable sticks and a few walnuts - a convivial, relaxed version perfect as an aperitif
• Main course version: accompany the melted Munster with steamed potatoes, a green salad and Alsatian charcuterie - smoked ham, country bacon - for a complete and generous dinner
• Grilled tartine version: spread Munster slices on rye bread, scatter with caraway and grill for 5 minutes - quick and delicious
• Munster Flammekueche: replace the usual fromage blanc on a tarte flambée with melted Munster for a fuller, more aromatic version

In all cases, the quality of the Munster is decisive. Choose a well-aged cheese with a good orange rind and supple paste - neither too young nor too runny - for optimal results when cooking.

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