And so, after letting that pointed piece of French, cow's milk shake off the refrigerator's chill and soften up a bit, I had a nibble. And another. And another. And now I think that steak might just have to wait until tomorrow because my belly is full of bread and cheese!

Ah, this cheese really is one of my tried and true favorites, but make no mistake, it isn't that bland, boring stuff you've had on a deli sandwich, oh no, true Munster is an altogether different character. Just open up the wrapper and you'll immediately notice why. It is orange and sticky and it stinks! A lot! And all that delightful barnyard aroma is brought to you by the presence of brevibactirium linens on it's brine washed rind. Yum!

Just think of it as the skunk of the cheese world, while it might try and defend itself with a huge assault on the nasal passages, it's really just a front to escape becoming a meal. The cheese on the inside isn't HALF as pungent as the rind would have you believe. Not that it is a delicate little flower either, of course, it is certainly brothy and beefy, rich, nutty and hearty, but there is also a hint of fruity sweetness in there too. Texturally, the interior is supple and soft which balances perfectly with the crystal-y crunch of the exterior. (Oh, and yes, the rind is perfectly edible. Really. You have to at least TASTE it. Promise me.)

It is great on a cheese plate with sweet ripe fruit or even with dried cranberries if nothing is in season. I also love to roast fingerling potatoes and serve them with melted Munster and a nice Alsatian Gewurtztraminer. Or, if you are really being lazy and are looking to avoid cooking dinner, just have an ample wedge smeared on a huge hunk of crusty baguette like I did! Enjoy.