Kamil Perry
Muenster cheese is a semi-soft, mild, white cheese with a reddish-orange rind. It is made from pasteurized cow's milk and has a slightly nutty taste. The cheese gets its name from the French town of Munster, where it was first made by Benedictine monks in the 7th century. Today, it is produced in Germany, France, and the United States, with each country employing its own unique methods. In this text, we will delve into the intricate process of crafting this beloved cheese, exploring the steps involved in transforming simple ingredients into a delightful delicacy.
How Muenster Cheese is Made
| Characteristics | Values |
|---|---|
| Type of Cheese | Washed-rind cheese |
| Milk Source | Cow's milk |
| Pasteurization | Heat milk to 145°F for 30 minutes |
| Bacteria | Mesophilic Culture, Bacteria Linens, Geotrichum Candidum |
| Coagulation | Heat milk to 86-90°F |
| Curd Size | Cut curds to 1/2-3/4 inch cubes |
| Stirring | Gently stir at 90-95°F for 20-30 minutes |
| Aging | Initial period of 3 weeks, small cheeses for 6 weeks, larger cheeses for up to 3 months |
| Texture | Semi-soft, smooth, and creamy |
| Rind | Orange or red-orange |
| Flavor | Mild, buttery, and tangy |
| Melting | Melts easily |
| Uses | Grilled cheese, cheeseburgers, mac & cheese, sandwiches, quesadillas, tuna melts |
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What You'll Learn
- Pasteurized cow's milk is heated and mixed with bacteria and rennet
- Curds are cut into cubes, stirred, and transferred to sanitized moulds
- Cheese is brined and aged for up to seven weeks
- Dry salting is applied to the cheese over 1-3 days
- The cheese is stored at 43-46°F until ripe, which can take 4-6 weeks
Pasteurized cow's milk is heated and mixed with bacteria and rennet
To make Muenster cheese, pasteurized cow's milk is heated to 86-90°F. This is done by placing the milk in a pot or sink of very warm water. If using a pot on the stove, heat the milk slowly and stir continuously. Once the milk reaches 90°F, it is time to add the bacteria and rennet. The bacteria used are called Mesophilic Culture, Bacteria Linens, and Geotrichum Candidum. To add the powder, sprinkle it over the surface of the milk and allow about 2 minutes for it to re-hydrate before stirring it in. This mixture is then left to coagulate. The long coagulation time helps to retain more water in the curd and results in a moister curd.
During the coagulation process, the cheese molds and butter muslin need to be sanitized and prepared for the curd transfer. This is done by submerging them in 145°F water for several minutes. Once the mixture has coagulated, the curds are cut into 1/2-3/4 inch cubes and gently stirred at 90-95°F for 20-30 minutes. The stirring time can vary depending on the milk used and may require adjustments after a few batches. When the curds reach the proper firmness, the whey can be removed.
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Curds are cut into cubes, stirred, and transferred to sanitized moulds
Once the milk has been treated and allowed to curdle, the curds need to be cut into cubes of around 1/2-3/4 inch in size. These curds are then gently stirred for 20-30 minutes, maintaining a temperature of 90-95°F. The stir time can vary depending on the milk used, so it is important to observe the process and make adjustments as needed. After stirring, the curds are ready to be transferred to sanitized moulds.
To sanitize the moulds, they should be submerged in 145°F water for several minutes. This step helps prevent the growth of unwanted bacteria and ensures the cheese-making process is safe and hygienic. Once the moulds are sanitized and dried, the curds can be carefully transferred to them. The curds are then allowed to stand in the moulds for 24 hours, after which the cheese is removed and the ageing process begins.
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Cheese is brined and aged for up to seven weeks
After the curds have been cut and the whey drained, the Muenster cheese-making process involves transferring the curds to moulds and allowing them to stand for 24 hours. The cheese is then removed from the moulds and treated to prevent the growth of unwanted bacteria. This can be done by rubbing the cheese with salt or by dipping it in brine.
Brining is a common step in cheese-making, and it serves to control unwanted mould and develop the cheese's characteristic flavour and ripening profile. The added moisture from the brine encourages the development of bacteria, which gives Muenster its particular taste and colour. The brine wash also helps to prevent the surface of the cheese from being contaminated by undesirable bacteria.
Muenster cheese is then aged for an initial period of about three weeks. The aging process can be completed in as little as six weeks for smaller cheeses, while larger cheeses may be aged for up to three months. During the aging period, the cheeses are periodically washed with brine. The aging process is what gives Muenster its characteristic strong flavour and pungent aroma. The longer aging period of European Muenster, as compared to the American version, results in a stronger flavour.
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Dry salting is applied to the cheese over 1-3 days
Dry salting is an important step in the process of making Muenster cheese. After the curds have formed and the whey has been drained, the cheese is removed from its moulds. At this stage, dry salting is applied to the cheese over 1-3 days. This process involves rubbing salt onto the surface of the cheese. This step not only enhances the flavour of the cheese but also serves a critical function in preventing the growth of undesirable bacteria.
The amount of salt used and the duration of the dry salting process can vary depending on the size of the cheese and the desired level of saltiness. Smaller cheeses may require less salt and a shorter dry-salting time, while larger cheeses may need more salt and a longer duration.
During this process, it is important to maintain the proper environment for the cheese to continue ageing and developing its flavour and texture. The temperature and humidity levels should be carefully monitored and controlled to ensure optimal conditions for the cheese.
The dry salting step is just one part of the overall ageing and ripening process for Muenster cheese. After dry salting, the cheese will continue to age and develop its characteristic flavour, texture, and aroma. The ageing process can take several weeks to a few months, depending on the size of the cheese and the desired level of maturity.
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The cheese is stored at 43-46°F until ripe, which can take 4-6 weeks
After the curds have been cut and stirred, and the whey drained, the Muenster cheese is now ready to be placed into moulds. The cheese is then removed from the moulds and rubbed with salt or dipped in brine to prevent the surface from being contaminated by undesirable bacteria.
The cheese is then stored at a temperature of 43-46°F (approximately 6-8°C) until it is ripe. This process can take 4-6 weeks, depending on the size of the cheese. During this time, the cheese is periodically washed with brine to control unwanted mould and to develop its characteristic rich flavour and ripening profile. The added moisture helps the development of bacteria, which gives the cheese its particular taste and colour.
Muenster cheese is generally mild in flavour and smooth in texture, with a white interior and an orange rind. The orange colour comes from a vegetable dye. The American version of the cheese is aged for a very short time, while the European version has a stronger flavour due to longer aging. The odour and taste of the cheese become stronger as it ages.
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Frequently asked questions
Muenster 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.
First, milk is heated to 86-90°F. Then, a powder made from bacteria is added and left to rehydrate before being stirred in. The curds are then cut into cubes and slowly stirred at 90-95°F. Once the curds have developed the proper character, they are transferred to moulds for draining. The cheese is then brined and aged for a maximum of seven weeks.
Muenster cheese was first made in the Vosges Mountains of France near the German border. It is thought that immigrants brought the cheese to the United States, where it is now produced in Wisconsin.
Muenster cheese is often served with beer, particularly a Pilsner. It is also commonly served as an appetizer or used in grilled cheese sandwiches, burgers, and baked potatoes.
