Patrick Oconnell
Muenster cheese is a semi-soft cow's milk cheese with a mild, slightly nutty taste. It is made from pasteurized milk and has a reddish-orange rind created by the addition of annatto, a sweet and nutty seasoning. The cheese originates from the Vosges Mountains in Alsace, France and is now made in Germany, France, and the United States. The process of making Muenster cheese involves heating milk, adding bacterial culture, cutting curds, and transferring them to molds for draining and pressing. The cheese is then salted, dried, and washed with brine during the aging process. It is often served with beer, wine, or melted in dishes like grilled cheese, baked potatoes, or fondue.
How is Muenster Cheese Made?
| Characteristics | Values |
|---|---|
| Place of Origin | Wisconsin, United States |
| Original Place of Origin | Vosges Mountains of France near the German border |
| Original Creators | Benedictine Monks |
| Type of Milk Used | Pasteurized Cow's Milk |
| Texture | Semi-soft |
| Colour | Pale |
| Rind Colour | Orange |
| Rind Ingredient | Annatto |
| Taste | Mild, slightly nutty |
| Smell | Mild, gets stronger as it ages |
| Melting Quality | Melts well |
| Serving Suggestions | Burgers, grilled cheese, baked potatoes, sandwiches, fondue, cubed on a cheeseboard, with beer or wine |
| Production Method | Milk is heated, mixed with rennet and bacteria, curds are separated from whey, placed in molds, brined, and aged |
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What You'll Learn
- Pasteurized cow's milk is heated and mixed with rennet and bacteria
- Curds are cut into cubes, stirred, and transferred to sanitized moulds
- Curds are pressed and flipped, then consolidated for two hours
- Cheese is salted and placed on a draining mat in a humid environment
- Cheese is washed with brine, flipped, and stored until ripe
Pasteurized cow's milk is heated and mixed with rennet and bacteria
Pasteurized cow's milk is heated to a temperature of 86-90°F (or 30-32°C). This is done slowly, and the milk is stirred continuously as it is heated. Once the milk reaches the desired temperature, it is mixed with bacteria and rennet. The bacteria used are called Mesophilic Culture, Bacteria Linens, and Geotrichum Candidum. To prevent the powder from caking and sinking in clumps, the powder is sprinkled over the surface of the milk and allowed to rehydrate for about 2 minutes before being stirred in.
The mixture is then left to coagulate. The long coagulation time allows the curds to retain more water and results in a moister curd. The cheese molds and butter muslin are sanitized and prepared by submerging them in 145°F water for several minutes. The curds are then cut into 1/2-3/4 inch cubes and gently stirred at 90-95°F for 20-30 minutes. The stirring time may vary depending on the milk used.
Once the curds have developed the proper consistency, they are transferred to the molds for draining. The cheese molds are lined with butter muslin, and hot water is poured over them to warm them up. The curds are then transferred to the molds and stacked on top of each other to help consolidate the curds. After 30 minutes, the cheese is unmolded, flipped, and returned to the lined mold. The molds are restacked, ensuring that the order is switched to allow for even consolidation of the curds. This process is repeated after another two and a half hours of pressing.
During the consolidation process, the curds should be kept warm at a room temperature of 75-80°F. This can be achieved by placing the molds in a cooler with a jar of warm water. The curds are then separated from the whey and placed back into the molds, where they are pressed and allowed to set. The cheese is then brined and aged for up to seven weeks. The annatto, a seasoning that gives the cheese its characteristic orange rind, is added only to the outside.
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Curds are cut into cubes, stirred, and transferred to sanitized moulds
Once the curds have developed the proper character, it is time to cut them into cubes of about 1/2-3/4 inch in size. This is done to prepare them for the moulds and to ensure that more water is held in the curd, resulting in a moister curd that can be easily transferred to the moulds. The curds are then gently and slowly stirred for 20-30 minutes at a temperature of 90-95°F. The stir time may vary depending on the milk used, so it is important to observe the process and make adjustments as needed.
While the curds are being stirred, the cheese moulds and butter muslin need to be sanitized and prepared. This can be done by submerging them in 145°F water for several minutes. It is important to ensure that the equipment is thoroughly cleaned and sanitized to prevent any contamination that could affect the quality of the cheese.
Once the curds have reached the proper firmness, they can be transferred to the sanitized moulds. This is a delicate process, as the curds are still soft and fragile. They are carefully moved to the moulds, taking care not to break or damage them. After the transfer, the moulds are stacked on top of each other to help consolidate the curds and give the cheese its shape.
The moulds are then unmolded, and the cheese is flipped and returned to the lined mould. This process is repeated, with the moulds restacked in a different order to ensure even consolidation of the curds. This step is crucial in ensuring that the cheese has a consistent texture and shape. The curds are kept warm at a room temperature of 75-80°F during this process, which can be achieved by placing the moulds in a cooler with a jar of warm water.
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Curds are pressed and flipped, then consolidated for two hours
Once the curds have developed the proper character, they are ready to be transferred to the moulds for draining. The cheese moulds are lined with butter muslin, then filled with the curds. The moulds are then stacked on top of each other to help consolidate the curds. After 30 minutes, the cheese is unmoulded and flipped, then returned to the lined mould. The cheese moulds are restacked, with the order switched from top to bottom to allow for even consolidation of the curds. The cheese is then pressed for another 30 minutes, and the process is repeated. After another two hours of pressing, the curds are consolidated. During this process, the cheese should be kept warm, with a room temperature of 75-80°F. This can be achieved by placing the moulds into a cooler with a jar of warm water.
The cheese is then ready for dry salting. The cheese is unmoulded and a medium crystal cheese salt is applied. The cheese is then placed on a draining mat at 65°F with a relative humidity of 80% during this drying time. The young cheese is then moved to a cave at 57°F with 95-98% relative humidity. Over the next two weeks, the cheese is washed with a light brine three times a week. After each washing, the cheese is flipped to allow for even airflow over the surface.
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Cheese is salted and placed on a draining mat in a humid environment
Once the cheese has been salted, it is placed on a draining mat in a warm, humid environment. The temperature should be maintained at 65°F, with a relative humidity of 80%. This step is crucial to the development of the cheese's texture and flavour.
The humidity encourages the growth of beneficial bacteria on the surface of the cheese. This process, known as surface ripening, gives the cheese its characteristic rich flavour and smooth texture. The warm temperature also plays a vital role in this stage, as it ensures the cheese remains soft and pliable, allowing the bacteria to penetrate the surface and work its magic.
During this time, the cheese should be washed with a light brine three times a week. This brine solution, made from salt and water, helps to control unwanted mould growth and enhances the flavour of the cheese. After each washing, the cheese is flipped to allow for even airflow over its surface, promoting uniform ripening.
This process of salting, draining, and washing continues for about two weeks. After this period, the cheese is ready to be dried, wrapped, and stored until it reaches maturity. The drying process helps to remove excess moisture, further concentrating the flavours and hardening the texture. The cheese is then wrapped and stored at a cooler temperature of 43-46°F until it reaches its full ripeness, developing its signature pungent aroma and strong flavour.
The time it takes for the cheese to ripen depends on its size. Smaller cheeses typically take around 4-6 weeks, while larger ones can take up to 2-3 months. This gradual process allows the flavours to deepen and the texture to transform, resulting in a creamy, tangy, and slightly salty cheese.
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Cheese is washed with brine, flipped, and stored until ripe
After the curds have been salted and placed on a draining mat, the young cheese is moved to a cave at 57°F with 95-98% relative humidity. Over the next two weeks, the cheese is washed with a light brine three times a week. This is a typical step in the production of Munster cheese, a washed-rind cheese. The brine wash controls unwanted mould and helps develop the cheese's characteristic rich flavour and ripening profile. The added moisture encourages the development of bacteria, which gives the cheese its particular taste and colour.
After each washing, the cheese is flipped to allow for even airflow over the surface. This process is repeated three times a week for two weeks. At this point, the cheese is dried, wrapped, and stored at 43-46°F until ripe. The ripening time depends on the size of the cheese, with smaller cheeses taking 4-6 weeks and larger ones taking 2-3 months.
The Munster cheese-making process involves less surface ripening than other washed-rind cheeses, resulting in a milder flavour. However, Munster cheese can still develop a strong flavour with a pungent aroma if it is properly aged. This ageing process is what distinguishes Munster cheese from the American Muenster cheese, which is typically milder and less pungent.
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Frequently asked questions
Meunster is a semi-soft cow's milk cheese with a mild, slightly nutty taste. It has a pale colour and a smooth texture with an orange rind.
The cheese was first made in the Vosges Mountains of France near the German border. Today, it is made in Germany, France and the United States.
To make Meunster cheese, milk is heated to 86-90°F. Once the milk is at 90°F, bacteria are added. The curds are then cut into cubes and slowly stirred. When the curds reach the right firmness, they are transferred to cheese moulds for draining. The cheese is then salted and washed with a light brine. Finally, the cheese is dried, wrapped, and stored until ripe.
Small Meunster cheeses are ready to eat after 4-6 weeks, while larger ones can take 2-3 months.
Meunster cheese has a mild, slightly nutty taste. As it ages, it can develop a stronger flavour and a pungent aroma.
