Alsatian Munster cheese is a traditional cheese made using unpasteurized cow’s milk. It is a semi-soft cheese with a powerful aroma and a tangy taste. It was brought to the US by German immigrants, and so it is known by its German name, Münster or Muenster Cheese. However, in the US, the use of unpasteurized milk is not allowed by the FDA, and thus it more closely resembles soft Gouda cheese in texture and flavor. This recipe is for Munster Soup or, quite literally, just melted Munster and cream. This type of dish is common in the Alpine regions of Europe and is very popular in Switzerland, though with different types of cheese.
Alsatian (Munster) Cheese Soup
- 500 g Munster Cheese You can substitute Munster with a variety of different options, notably Gruyere, which is typically used in fondue.
- 500 ml Dark Beer
- 500 ml Heavy Cream
- Roughly chop the cheese into chunks. Make sure to remove any wax or artificial rind. The natural rind of Munster cheese will add a lot of flavor to the soup.
- Heat the beer and cream in a pot and add the cheese.
- Stir until the cheese has completely melted, optionally puree any chucks that do not incorporate completely into the soup.
- Add salt and pepper to taste.