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Cows. Rennet. Unpasteurised.

This phenomenal cheese has been made by monks since 7th century when they wanted to store milk. Still matured in humid mountain cellars, Munster is washed and turned regularly to develop a sticky terracotta-coloured rind.


Depite being 'stinky', the cheese has a soft, fine texture with a mild, creamy & slightly sweeter flavour than the aroma suggests.

Paired classically with Reisling, we have 2 beautiful examples to try.  For less than £10 you can enjoy the Australian Mount Langhi Ghiran .  For something exceptional there is also  Prinz Von Hessen Dachsfilet Riesling Trocken 2013