Bushra Griffith
Munster cheese, also known as Munster-Gerome, is a soft cow's milk cheese with a distinctive odour and a mild taste. It is named after the Munster valley in the Vosges massif, which straddles the Alsace and Lorraine regions of France. The cheese is still produced in an artisanal manner in this area and has held a Protected Designation of Origin by the European Union (PDO) since 1996. Its strong smell is acquired during the maturation process, which takes place in humid cellars with specific flora. While Munster cheese is beloved by many, some find its pungency off-putting.
| Characteristics | Values | |
|---|---|---|
| Odor | Very strong, pungent, robust, smells like a men's locker room, cooked cauliflower | |
| Taste | Mild, woody notes, hay, mature fruit | |
| Texture | Soft | |
| Appearance | Ivory-orange to orange-red, thin pale apricot rind, light golden yellow interior | |
| Shape | Cylindrical, 13-19 cm diameter, 2.4-8 cm high | |
| Weight | 450 g to 1.5 kg | |
| Region | Alsace, Lorraine, Austria | |
| <EOS_TOKEN> | Alcoholic |
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What You'll Learn
Why does Muenster cheese smell bad?
Munster cheese is known for its strong, pungent smell, which has been compared to a men's locker room or cooked cauliflower. This distinct odour is a result of the cheese's production process and the bacteria that develop during maturation.
Munster cheese, also known as Monastique cheese, originates from the Munster valley in the Alsace and Lorraine regions of France. It is a soft cow's milk cheese with a washed rind that can range in colour from ivory-orange to orange-red. The cheese is typically shaped into a cylinder, with a diameter of 13 to 19 cm and a height of 2.4 to 8 cm.
The production of Munster cheese involves heating milk and adding specific lactic ferments and animal rennet to create a curd-whey mixture. This mixture is then placed in round moulds and salted before being sent to roasting rooms to dry gradually. The cheeses are then transferred to maturing cellars with a humid atmosphere and unique flora.
During the maturation process, which lasts at least 21 days, each cheese is washed and rubbed with lightly salted water every two days. This process encourages the growth of red ferments and various yeasts, contributing to the development of Munster's characteristic colour and strong odour. The cheese also acquires its distinct flavour during this time, with notes of wood, hay, and mature fruit.
While the smell of Munster cheese may be off-putting to some, its taste is described as mild and creamy. This contrast between its strong smell and mild flavour makes Munster cheese a unique and memorable culinary experience.
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What does Muenster cheese smell like?
Munster cheese, also known as Munster-Gerome, is a soft cow's milk cheese with a washed rind and a distinct, strong odour. It is produced in the Alsace region of France, although there is also a version made in Austria by Edwin Berchtold, called Edwin's Munster. This variety has been described as having a "cooked cauliflower scent" when first unwrapped.
Ripe Munster cheese is often described as "stinky" and is said to have a very strong smell. It is characterised by a mild taste, with notes of wood, hay, and mature fruit. The cheese is typically aged for at least 21 days, during which time it develops its distinctive orange rind and strong odour.
Some people find the smell of Munster cheese off-putting, comparing it to the scent of a men's locker room or dirt and weeds. However, others appreciate its robust and pungent flavour. It is often paired with cumin or potatoes boiled in their skins, and it goes well with Alsatian wines such as Gewürztraminer or Pino Gris d’Alsace.
The name "Munster" comes from the Latin word "monasterium", as the cheese was first made by monks in the Munster valley around 660. It has been produced in an artisanal manner in this region for centuries and has a protected designation of origin by the European Union (PDO).
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How to reduce the smell of Muenster cheese?
Muenster cheese is known for its strong odor, which some may find unpleasant. While it is challenging to completely eliminate the smell of Muenster cheese, there are a few strategies you can employ to mitigate it:
Storage
Storing Muenster cheese in an airtight container can help contain its odor. Place the cheese in a sealed container or plastic bag and keep it in the refrigerator. This will prevent the smell from permeating the entire fridge or surrounding area.
Temperature Control
Muenster cheese emits a stronger smell as it reaches room temperature or warmer. Keeping the cheese chilled can help reduce its odor. Store it in the coldest part of your refrigerator, and if serving it at room temperature, remove it from the fridge just before serving.
Aging Process
The aging process significantly influences the smell of Muenster cheese. When aging Muenster cheese, some recommend using a regular refrigerator to slow down the aging process and produce nicer flavors. A colder aging environment may result in a milder-smelling cheese.
Pairing
When consuming Muenster cheese, consider pairing it with strong-flavored companions such as cumin, boiled potatoes, or certain wines. These flavors can help balance the strong odor of the cheese, making it more enjoyable. In Alsace, Muenster cheese is often paired with Alsatian wines like Gewürztraminer or Pino Gris d’Alsace.
Ventilation
If the smell of Muenster cheese is overpowering in an enclosed space, improving ventilation can help dissipate the odor. Open windows or turn on fans to create airflow and dilute the concentration of the smell.
It is important to note that while these methods can help reduce the smell of Muenster cheese, they may not eliminate it completely. The distinct odor is a natural characteristic of the cheese, and some people even seek out this strong-smelling variety. However, by employing these strategies, you can make the scent more manageable and less intrusive.
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Does all Muenster cheese smell bad?
While it's hard to say if all Muenster cheese smells bad, it is generally described as having a strong, pungent odour. Those who enjoy the cheese describe it as "robust", while others have compared the smell to a men's locker room and say it "stinks".
Muenster cheese is a soft cow's milk cheese with a washed rind. It is often described as having a "cooked cauliflower scent" when first unwrapped. The cheese is named after the Munster valley, where it was first produced by monks around 660. It is still produced in an artisanal manner in this region, which comprises Bas-Rhin, Haut-Rhin, Meurthe-et-Moselle, Moselle, Vosges, Haute-Saône, and Territoire de Belfort.
The cheese is typically aged for at least 21 days, during which time it develops its characteristic orange rind and strong odour. The distinct smell of Muenster is due in part to the development of red ferments and various yeasts on the rind. The cheese is then washed, rubbed with lightly salted water, and added to ripening ferments, which further contribute to its strong smell.
While some people may find the smell of Muenster cheese unpleasant, others enjoy its robust and pungent flavour. It is often paired with cumin or potatoes boiled in their skins, and there are at least two Alsatian wines that are said to pair well with the cheese: Gewürztraminer and Pino Gris d’Alsace.
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Why does my Muenster cheese not smell bad?
There could be several reasons why your Muenster cheese does not smell bad. Firstly, it is important to note that Muenster cheese is known for its strong and distinct smell, which is often described as pungent and robust. However, there are variations in the smell of Muenster cheese depending on its production methods and aging process.
One reason your Muenster cheese may not smell bad is that it is a different variety or brand that is milder in scent. For example, Edwin's Muenster, produced in Austria, is known for its strong smell, which some describe as "stinky." If you have a milder variety or a different brand, it may not have the same potent aroma.
Another factor that could affect the smell of your Muenster cheese is its age. Muenster cheese is known to develop its characteristic strong odor during the aging process. If your cheese is relatively young or fresh, it may not have reached the stage where its full aroma develops. The aging process, including the specific conditions of humidity, temperature, and the presence of certain bacteria or molds, plays a crucial role in the development of the cheese's odor.
Additionally, storage conditions can influence the smell of Muenster cheese. Proper storage involves maintaining optimal temperature and humidity levels and preventing exposure to air and other contaminants. If your Muenster cheese has been stored properly, it may not have had the opportunity to develop an intense odor.
Furthermore, individual sensory perceptions can vary, and some people may be more or less sensitive to certain odors. What one person considers a strong smell may not be as noticeable to another. Cultural and regional differences can also influence the perception of odors, and what is considered a strong smell in one region may be less prominent in another.
Lastly, the presence of other foods or odors could mask the smell of Muenster cheese. If your cheese is stored or served alongside other pungent foods, their odors might overpower the scent of the Muenster cheese, making it seem less intense.
In summary, there are several factors that could contribute to why your Muenster cheese does not smell bad. These include variations in production methods, aging time, storage conditions, individual sensory perceptions, and the presence of other odors. If you are concerned about the quality or authenticity of your Muenster cheese, it is always advisable to purchase it from reputable cheese specialists or cheesemakers who can provide information about the cheese's origin and characteristics.
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Frequently asked questions
Yes, Muenster cheese has a very strong smell.
The cheese acquires its particular taste and smell during the maturing process, which involves being washed and rubbed with lightly salted water and ripening ferments.
Some people have compared the smell of Muenster cheese to a men's locker room, while others have likened it to cooked cauliflower.
One way to reduce the smell of Muenster cheese is to store it in the fridge, as this can slow down the maturation process and reduce the intensity of the smell.
No, the strong smell of Muenster cheese is characteristic of the cheese and does not indicate that it has gone bad.
