Käserei Edwin Berchtold, located in the town of Schwarzenberg in Austria, specializes in the production of soft cheeses.  For a region traditionally associated with the production of Alpine or mountain style harder cheeses, this is fairly unusual.  However, owner and cheesemaker Edwin Berchtold, has found this point of differentiation to be to his advantage.

Among the range of soft cheeses that Edwin makes, his Münster is not intended to be a copy of the French cheese of the same name.  Rather, it is an Edwin original which is why he puts his stamp on it by calling it Edwin's Münster.

The small plump rounds are made from milk sourced from a single farm, local to the production facility.  Each cheese is marked with a cross-hatched pattern and during the aging process receives regular washing with a brine solution. This promotes the development of the bacterium linens cultures and therefore the breakdown and softening of the interior paste.

Aromas and flavors of Edwin’s Münster are surprisingly mild and delicate - unlike its French namesake.  The rind comprises of gently mottled orange and white patches that encase a pale, straw-colored interior.