The cheese course, after the salad course but before the dessert course, quickly became one I looked forward to. One cheese I grew to love was müntser, a locally made cheese from the Münster Valley, located about 25 kilometers from Colmar. Münster, a soft-ripening cheese with an orange rind and a nicely pungent flavor, was eaten with caraway seeds. Sprinkle a few caraway seeds onto a plate and dip a piece of cheese into them. The combination was delicious – the earthiness of the cheese with the pungent crunch of the seeds.
Photo Credit: Alec Sharpe