It is a washed-rind cheese on the order of Limburger, first made by Benedictine monks as a way to preserve milk. French immigrants in the s first figured out how to make Muenster cheese in Wisconsin. And the Wisconsin version tastes nothing like the Alsatian original; because it does not go through the rind-washing and aging process, its flavor is very mellow with a pleasing tang, somewhat like a Monterey Jack.
Because it truly has its own identity, Muenster may be considered one of the truly great original American cheeses. Slice it for hot or cold sandwiches—it goes with any cold cuts—or cut it in cubes for a cheese tray. Because it melts so wonderfully, with the perfect elasticity, Muenster is one of the finest additions to grilled cheese recipes. And those same characteristics—along with its food-friendly flavor that complements a wide variety of toppings—make it one of the best cheeses for cheeseburgers.
Belgian ales, brown and pale ales, lagers including pilsners , and dark porters and stouts all go well with Muenster. Shop WisconsinCheeseman. I use to make Muenster cheese appetizers but have forgot. I fill small circled cream cheese crusts fill with Muenster cheese red onion and I think with an egg white. Fold and pinch brush with egg white and sesame seeds bake. Cheese Guide. We may earn commissions from qualifying purchases at no extra charge to you. For more information, check out our Disclaimer.
Although the name sounds vaguely German , few kinds of cheese can claim to be so proudly American in history and character as Muenster cheese.
Fond of cheese from their homeland, Alsatian immigrants to the United States in the 19th century developed an American analog that only improved upon its European forbear.
American Muenster is a favorite of children and adults alike: a sliceable, meltable delight that is easily incorporated into many cheesy recipes. Below we've outlined a complete guide to muenster cheese. Resort to the table of contents below to find what you're looking for. Highly valued for its excellent melting properties and mild, white paste, Muenster cheese is a semi-soft, salted or washed-rind cheese with a mellow, buttery taste and a gentle tang.
This style is an import from Alsatian immigrants to Wisconsin in imitation of a French cheese called Munster note the spelling difference. Benedictine monks first made Munster in the Alsace region of France, the region has repeatedly changed hands with Germany for years, and it was part of Germany at the time that immigrants to the United States carried the cheese tradition abroad. The immigrants tweaked the process to suit their newfound environment, using slightly different cultures and adapting the aging process.
The new style of cheese, called Muenster to differentiate it from its European inspiration, is mild, sweet, salty, nutty, and perfect for melting. American Muenster cheese follows a process similar to Alsatian Munster, but with some differences that distinguish it as a unique style. Together, the acid produced by the bacterial cultures along with an enzyme called rennet solidify the milk into gel-like curds.
There, the curds drain with the application of light pressure. Curds then age at high humidity in increasingly cooler temperatures. During aging, caretakers spray or rub the cheese with a mixture of salt brine and the plant-based colorant annatto. The cheese will finish aging after weeks for smaller pieces, while larger wheels or bricks age up to 3 months. The orange rind of Alsatian Munster is caused by Brevibacterium linens, the bacteria better-known for making the stinky orange rind of Limberger.
This bacterium also contributes to the color and flavor of some top-shelf American Muensters. However, most American Muenster is instead colored by an orange-red vegetable dye called annatto rather than by bacteria. Similarly, American Muenster does not always go through the rind-washing process, which would allow B. Obtained from the bright red seeds of the tropical achiote tree, annatto is native to Central America.
Although it is principally valued for its red-orange color, it is known to contribute a peppery, nutty, gently sweet flavor in high concentrations, which also adds value and originality to Wisconsin-style Muenster.
Mild for a washed-rind cheese, this style is still quite funky compared to its American cousin. It has a creamy paste and a sticky rind that is reddish-orange from the growth of Brevibacterium linens. This cheese is sharp, semi-soft, and easily melted and sliced, making it an excellent stand-in for Muenster in most recipes.
While Muenster tends to be milder than Monterey Jack , an aged Muenster may achieve the same level of bite.
Colby is a semi-hard cheese that melts well and slices without resistance, with a less aggressive flavor than Jack or Cheddar. Annatto confers orange coloring throughout the whole cheese paste as opposed to on the rind only, in the case of Muenster. Muenster cheese can be very mild and creamy, but as it ages it becomes more sharp and tangy. It is sometimes described as a cross between a mild cheddar and a mozzarella flavor.
Use your favorite bread to make your ideal grilled sandwich. Because it can be mild, this is a great cheese for adding texture and flavor without overpowering the other ingredients in a dish. You could use it in macaroni cheese or on a pizza. It is delicious in a baked potato. Simply cut the top open and grate some cheese in. Let it melt a little before eating. You could also add a little when making scalloped potatoes.
The combination of cream, mild cheese, and well-cooked potato makes for a great side dish. Its slightly salty nature makes Muenster a good cheese to pop in a sandwich, as it adds both texture and seasoning.
Try it with ham or in a turkey sandwich with salad. If you enjoy eating fondue, you could add a little Muenster cheese for additional flavor. Alternatively, serve cubes of it on the side as an extra cheesy bite. This is also a great way to serve it as part of a cheeseboard. It works well with ham, pastries, or even fruit such as apples and grapes.
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