Aging Muenster Cheese: How Long Should You Wait?

Muenster cheese is a semi-soft cheese with a mild flavour and a creamy texture. It is usually made from pasteurized cow's milk and is often identified by its white body and reddish-orange rind. The cheese is versatile and can be used in sandwiches, burgers, and pizzas due to its melting quality. When it comes to ageing Muenster cheese, factors such as temperature, humidity, and ventilation play a crucial role. The ideal temperature range for ageing is between 45-58°F (7-14°C), and humidity should be maintained between 75-95%. Regularly checking on the cheese is essential to prevent unwanted mould growth. While there is no definitive answer for how long to age Muenster cheese, sources suggest that it can be aged for several weeks to a few months, depending on the desired flavour and texture.

How long to age Muenster cheese after making

The ideal environment for ageing Muenster cheese

The temperature of your cheese-ageing environment is crucial. Most cheeses are aged somewhere between 7°C and 14°C. A home fridge is usually set below this range, which is why they are not suitable for ageing cheese. Maintaining the correct and consistent temperature can be the difference between failure and success.

The humidity of your cheese-ageing environment is also important. If it is too dry, your cheese will dry out. If it is too humid, you might attract unwanted moulds or end up with undesirable effects like Slip Skin. Depending on the cheese you are making, you will need humidity levels of between 75% and 95%. Getting humidity levels exactly right can be difficult, but you should try to get as close as possible. Similar to a thermometer, a hydrometer will determine if you have a suitably humid environment for your cheeses.

To provide different humidity levels for specific cheeses, you can use enclosed containers to create diverse micro-environments. Laying down a clean, wet cloth in the container will add more moisture if required, and closing the container off from the moisture provided in the main part of the environment will reduce it.

Constant, low-flow air circulation in your ageing environment supports the exchange of gases (oxygen, carbon dioxide and gases emitted from the cheeses) necessary for the proper development of your cheese. Too much air movement will draw moisture from the cheese, causing the surface to crack and the cheese to dry out.

Appropriate airflow is easy enough to achieve by making sure your cheeses are well spaced and your ageing environment isn't overcrowded. If you have a cheese fridge, regularly leave the door open for a short period to let in new, fresh air and crack the lids on any containers as well.

How to wrap Muenster cheese for ageing

Wrapping Muenster cheese for ageing requires careful preparation and a suitable environment. Here is a step-by-step guide:

• Prepare the Cheese: Before wrapping, ensure the cheese is ready for ageing. This involves salting or brining and allowing the cheese to drain and dry sufficiently. The surface should be slightly matte, and there should be no free moisture underneath.
• Choose a Suitable Container: A plastic box or an enclosed container is ideal for ageing Muenster cheese. The container should be around 40% cheese and 60% empty space to allow for adequate air circulation and humidity control.
• Control Humidity: Maintaining the right humidity is crucial. Use a hygrometer to monitor levels, aiming for 65-75% humidity to prevent the cheese from drying out or cracking. You can increase humidity by placing a wet paper towel or a shallow pan of water inside the container.
• Regulate Temperature: Muenster cheese ages best at temperatures between 52-55°F (11-13°C). This is warmer than a standard refrigerator, so consider using a wine fridge or a dedicated cheese fridge set to this temperature range.
• Wrap the Cheese: When the cheese is dry, it's time to wrap it. Use two-ply paper or cloth, such as butter muslin, to absorb moisture. Ensure the wrap is not too tight, as the cheese will shrink slightly during ageing.
• Store in the Container: Place the wrapped cheese in the container, ensuring it doesn't touch the sides. Leave some space between cheeses if ageing multiple wheels.
• Maintain and Monitor: Regularly check on your ageing cheese. Turn the cheese once or twice a week to ensure even ageing. Keep the container closed to maintain humidity, but open it briefly from time to time to allow air circulation and gas exchange.
• Prevent Unwanted Mould: Inspect the cheese regularly for unwanted mould growth. Wipe down the cheese with a brine solution or a cloth dampened with saltwater to remove mould.
• Age for Desired Time: Muenster cheese can be aged for a few weeks to several months, depending on the desired flavour intensity. A longer ageing time will result in a stronger flavour and a firmer texture.
• Re-wrap if Necessary: If you sample the cheese or notice any pinholes in the wrapping, re-wrap the cheese with fresh paper or cloth after wiping it down with cider vinegar.

By following these steps, you can successfully wrap and age Muenster cheese to develop its unique flavour, texture, and aroma.

How long to age Muenster cheese for optimal flavour

Muenster cheese is a semi-soft cheese with a mild flavour and a creamy texture. It is made from pasteurised cow's milk and is known for its white body and reddish-orange rind, which is sometimes eaten and sometimes removed. The cheese is very versatile and is a popular ingredient in sandwiches, burgers, and grilled cheese. It also melts well, making it a good choice for casseroles, soups, and pizzas.

When it comes to ageing Muenster cheese, the optimal flavour will depend on personal preference. Muenster cheese typically has a very mild flavour, but as it ages, it becomes more sharp and tangy, developing a strong flavour with a pungent aroma. The longer the cheese is aged, the more pronounced the flavour will become.

One source recommends air-drying Muenster cheese for two weeks, then waxing it, and finally ageing it for six weeks. This source also notes that ageing the cheese longer will result in a more flavourful cheese. However, another source mentions that Muenster cheese can be aged for up to three months after parchment wrapping, which is in line with the recommended storage time for unopened Muenster cheese in the refrigerator.

To achieve the optimal flavour for your Muenster cheese, you may need to experiment with different ageing times and adjust according to your taste preferences. Proper storage conditions, such as temperature control and moisture management, are also crucial to ensure the cheese develops desirable characteristics without spoilage.

How to prevent mould when ageing Muenster cheese

To prevent mould when ageing Muenster cheese, there are several measures you can take. Muenster cheese is a semi-soft cheese with a mild flavour and a creamy texture. It is important to note that Muenster cheese is different from Munster cheese, which is a washed-rind cheese originating in France and made from unpasteurized cow's milk.

Firstly, ensure that the cheese is stored in a clean and sanitised environment. This includes cleaning any shelves or drawers where the cheese will be placed and washing your hands or wearing gloves before handling the cheese to prevent bacteria from getting into it.

Secondly, maintain a constant temperature between 45–58 °F (7–14 °C). The ideal temperature may vary slightly depending on the type of cheese, but it should generally stay within this range. You can use a mini fridge or a wine fridge to easily control the temperature. If using a regular fridge, place the cheese in a sealed container in the crisper drawer and include a small jar of water to help with humidity levels.

Thirdly, set the humidity levels between 75% and 95%. The moisture level is crucial when ageing cheese. If the humidity is too high, mould will grow, and if it's too low, the cheese will dry out. Use a hygrometer to measure the humidity and adjust as needed. You can increase humidity by using a damp paper towel or a shallow pan of water.

Additionally, control the air ventilation to ensure the cheese has access to fresh air. Space the cheese away from walls or other cheeses, and open the appliance door at least once a day to allow for air circulation.

Finally, check on the cheese daily and wipe away any unwanted mould with a clean rag dipped in white vinegar. Some cheeses will need to be flipped or wiped down every day, so refer to specific instructions for the type of cheese you are ageing.

By following these steps, you can effectively prevent mould when ageing Muenster cheese and create a favourable environment for the cheese to develop its flavour and texture.

How to store Muenster cheese long-term

Muenster cheese is a semi-soft cheese with a smooth, creamy texture and a mild flavour. It is a popular choice for many because of its versatility. It is a staple in sandwiches and burgers and also melts beautifully, making it a popular ingredient in a variety of dishes.

Storing Muenster Cheese Long-Term

To store Muenster cheese long-term, it is important to maintain a consistent temperature between 34°F to 40°F (approximately 1°C to 4°C). The cheese should be stored in an airtight container or wrapped tightly in plastic wrap to reduce air exposure and prevent it from drying out or absorbing other odours. If the cheese has already been opened, it is recommended to re-wrap it in wax or parchment paper and then in plastic wrap or aluminium foil before refrigerating.

Muenster cheese can be stored in the refrigerator for 2 to 3 weeks if it has been opened and for 3 to 4 weeks if it is still sealed in its original packaging. For longer storage, freezing is an option. By wrapping the cheese in airtight packaging such as heavy-duty aluminium foil or plastic freezer wrap, or by placing it in a heavy-duty freezer bag, the shelf life of Muenster cheese can be extended by up to 3 months without significant loss of quality.

When defrosting frozen Muenster cheese, it is best to thaw it slowly in the refrigerator to help preserve its texture. It is important to note that frozen cheese may become crumbly and lose some of its flavour, so it is best suited for cooked dishes such as sauces, soups, and casseroles.

To ensure the freshness of Muenster cheese, it is important to examine its appearance, texture, smell, taste, and expiration dates. Fresh cheese should have a uniform colour with no signs of mold and a smooth, semi-soft texture. Over time, the texture can become crumbly or excessively hard, and the smell and taste can intensify.

Frequently asked questions