Muenster is a cheese that is most commonly produced in France. There are different kinds of muenster cheese and each one is made in different ways. It is primarily a mild, white cheese with a rind that can be eaten, but is often cut off. Muenster cheese can be purchased in supermarkets and specialty varieties can be ordered online.
History
Muenster cheese was made by Benedictine monks that had migrated to France. They were located in the Alsace region of France and were vegetarians that often made dairy products to feed the group. Muenster cheese was one of the products that they made. It was created to save milk and feed the people. The name "muenster" comes from the word monastery. This group of monks established several monasteries across Europe. Today farmers still use the traditional ways to make the cheese.
Description
Muenster cheese is semi-firm in texture. It is often soft and the yellow color inside is covered by a red or orange rind. The smell of the cheese is mild when it's first made, but becomes stronger as it ages. Muenster cheese is made in Germany, France and the United States. It is 45 percent fat and has 105 calories in a 1-oz. serving. Authentic French muenster cheese is made from the milk of cows that graze in the Vosges mountains of eastern France.
Making Muenster
Muenster cheese is known as a washed cheese because the rind is washed occasionally when the cheese is made. It is made by pressing curd into special cheese molds. Whey is then drained from the molds. It is rubbed by hand with rock salt and water to develop the rind. The cheese is aged outside for 1 week to develop the rind, and is then brought indoors and put with other aged Muenster cheese. Every other day the cheese is washed or brushed with a salt solution and color. It is aged for 2 months or longer to develop its signature flavor.
Types
North American muenster is supple, moist and pale inside. It is made using whole cow's milk. French muenster is considered by the most authentic. It is made from both pasteurized and unpasteurized milk. Blocks of French muenster often range in size form 4 ounces to 3 pounds and it is often served with caraway seeds or cumin. The German version is pale, very white and ripened for 4 to 5 weeks. It is sold in 24-oz. rounds. Muenster Lisbeth is made in the Alsace part of France. It is a protected origin designation cheese that only can be made by dairies or certain companies in the region.
Taste
Muenster tastes like a cross between American white cheese and sharp jack cheese. It is often served as an appetizer. It is used in grilled cheese sandwiches, and is melted on hamburgers because it melts easily over low heat, but not as quickly as cheddar. There are also reduced fat varieties of muenster cheese. The cheese is best served at room temperature and goes well with rye bread. Muenster is often served with red or white wine, and beer.
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