Alsatian passion for cheese meets wine with food
Wine with a meal can be wonderfully uncomplicated – especially when real classics from Alsace are used. Wine and food merge here to pay homage to the region: aromatic Munster cheese, often garnished with caraway, accompanied by fresh country bread. This traditional dish unfolds a unique terroir: the strong, creamy cheese tells a story of peasant craftsmanship and intense aromas. Ideal for a rustic cheese board, as an appetizer, spontaneous gourmet dinner or highlight on the French snack. Those who appreciate wine with food and authentic food pairing will enjoy a truly Alsatian experience with Munster, bread and wine.
Ideal wine pairing: Gewürztraminer Grand Cru d’Alsace AOC (Alsace, France)
Gewürztraminer Grand Cru from Alsace is the epitome of a strong, expressive companion to Munster cheese. Even in the glass, the wine inspires with opulent fruitiness, rose petals, lychee and spicy depth. On the palate, the typical sweetness and luscious aromas carry the creaminess and sharpness of the cheese, while the subtle residual sweetness and supple body cushion the power of ripening. Caraway notes and bread are given additional character by the floral spice.
The Alsatian Gewürztraminer balances the intense heartiness of Munster cheese with majestic depth and floral power. The floral-exotic notes absorb the spice of the caraway, the ripe fruit sweetness dampens the salty punch of the cheese. The creamy structure of the wine harmonizes with the texture, revealing new nuances and ensuring long moments of pleasure on the palate.
Further wine recommendations for this dish
Pinot Gris Grand Cru d’Alsace AOC (Alsace, France)
Its strong but elegant texture nestles against the creamy force of Munster cheese. Spicy herbs add extra depth, while notes of honey and ripe pear beautifully tie in the spice of the caraway and the brines of the cheese. The gentle, subtle play of sweetness balances intense aromas and creates a very well-rounded food pairing.
Crémant d’Alsace AOC Brut (Alsace, France)
The sparkling classic from the region enhances the fatness and creaminess of the Munster, while the fresh mousse and fine apple notes balance the spice and saltiness. The perlage cleanses the palate so that every bite of cheese can reach its full potential.
Riesling d’Alsace AOC (Alsace, France)
The racy, animating acidity and mineral elegance provide freshness and counteract the opulence of the Munster. The citrus and stone fruit notes provide a lively contrast to the spicy cheese, making the duo perfect for lighter palates.
Pinot Noir Rosé d’Alsace AOC (Alsace, France)
A fruity-fresh rosé conjures up berry lightness in the glass, brings floral notes and a fine herbal spice. Its subtle fruit acidity absorbs the creamy spice of the Munster, while the rosé brings summery freshness to the mighty dish.
Viognier (South Australia, Australia)
The opulent variety of flowers, fine exoticism and soft fruit of the Viognier give the cheese classic from Alsace a new, international touch. The subtle acidity and the round body skilfully accompany the ripening aromas and make the food pairing a special experience.
The recipe:
Munster-Käse (meist mit Kümmel und Brot)
Cooking utensils
- 1 Käsemesser
- 1 Schneidebrett
- 1 Brotmesser
- 1 Kleine Schälchen für Kümmel/Butter/Senf
Ingredients
Für die Käseplatte
- 160 g Munster-Käse am Stück
- 1 –2 TL ganzer Kümmel je nach Geschmack
- 150 g Bauernbrot oder Holzofenbrot
- 30 g Butter weich, optional
- Grober Pfeffer optional
Für das Finish
- Ein paar frische Kräuter z.B. Schnittlauch, Petersilie
- Cornichons oder Mixed Pickles optional
Preparation
Käse vorbereiten
- Munster-Käse etwa 30 Minuten vor dem Servieren aus dem Kühlschrank nehmen und auf Raumtemperatur bringen.
- In Scheiben oder Stücke schneiden, auf einer Platte anrichten.
Brot & Kümmel
- Bauernbrot in dicke Scheiben schneiden, nach Belieben leicht rösten.
- Kümmel in einem Schälchen anrichten, Butter dazu servieren.
Servieren
- Munster-Käse auf Brot mit etwas Butter bestreichen, mit Kümmel bestreuen, nach Wunsch mit frischen Kräutern garnieren.
- Optional mit Cornichons/Mixed Pickles für einen frischen Kontrast servieren.
Empfohlene Beilagen
- Feldsalat mit Apfel und Walnüssen
- Fruchtige Birnen- oder Feigensenf-Sauce
- Weintrauben oder Apfelspalten
