Smooth, strong, sweet and spicy, Munster dates back to 7th century Alsace. It was made by Benedictine monks, who weren’t allowed to eat meat and so wanted something tasty to compensate.  (Munster = monastery).  It’s matured in caves and washed and brushed in brine which gives it its orange colour.

Boule de Lille or Mimolette

The origins of this cheese can be traced back to the 17th century when France was going through a recession and there was a ban on foreign imports (Colbert). The people of Lille in northern France were particularly partial to Dutch Gouda and proceeded to make their own version.  The result is Mimolette which in fact has a more interesting flavour than Gouda, with a sweet nutty flavour.