Kamil Perry
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 bacteria and allowing it to coagulate, cutting and stirring the curds, transferring them to molds, and then brining and aging the cheese. The final product is a versatile and mild-flavoured cheese that melts well and is commonly served as an appetizer, in sandwiches, or with beer and wine.
How Muenster Cheese is Made
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft cheese |
| Texture | Semi-firm |
| Colour | Pale, white |
| Rind | Reddish-orange |
| Rind made from | Annatto, a sweet and nutty seasoning |
| Milk | Pasteurized cow's milk |
| Place of Origin | Vosges Mountains of France near the western border of Germany |
| Original Creators | Benedictine monks |
| Current Producers | Germany, France, and the United States |
| Recipe | Heat milk to 86-90°F, add Mosophilic Culture, Bacteria Linens, and Geotrichum Candidum, cut curds into cubes, stir, and remove whey |
| Ripening Culture | Gives the cheese its aroma and flavour |
| Ageing Time | Maximum of seven weeks |
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What You'll Learn
Pasteurized cow's milk is heated and mixed with rennet and bacteria
To make Muenster cheese, pasteurized cow's milk is heated to 86-90°F (or 86-95°F). This is done by placing the milk in a pot or sink of very warm water. If you are 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 other ingredients. The bacteria used are called Mesophilic Culture, Bacteria Linens, and Geotrichum Candidum. To prevent the powder from caking and sinking in clumps, sprinkle it over the surface of the milk and allow about 2 minutes for it to rehydrate before stirring. The milk is also mixed with rennet, a substance produced in mammalian stomachs to help digest milk, and annatto, a sweet and nutty seasoning that gives the cheese its orange color.
The mixture is then left to coagulate. The long coagulation time allows the curds to retain more water and results in a moister curd. During this time, the cheese molds and butter muslin are sanitized and prepared for the curd transfer by being submerged 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 will depend on the milk used and may take a few batches to perfect.
When the curds have developed the proper character, they are transferred to the molds for draining. The cheese molds are lined with butter muslin and warmed with hot water. The curds are then transferred to the molds and stacked on top of each other to help consolidate the curds. After half an hour, the cheese is unmolded, flipped, and returned to the lined mold. The molds are restacked, switching the order from top to bottom to ensure even consolidation of the curds. This process is repeated every half hour for two hours. During this time, the curds should be kept warm at a room temperature of 75-80°F, which can be achieved by placing the molds in a cooler with a jar of warm water.
Finally, the cheese is removed from the molds and dry salted. A medium crystal cheese salt (1.75% of the cheese weight) is applied over 1-3 days by sprinkling and lightly rubbing it onto the surface of the cheese. The cheese is then placed on a draining mat at 65°F and 80% relative humidity for the drying process. After this, 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 and flipped to allow for even airflow over the surface. At two weeks, the cheese is dry, wrapped, and stored at 43-46°F until ripe, which can take 4-6 weeks for small cheeses or 2-3 months for larger ones.
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Curds are cut into cubes, stirred, and transferred to sanitized moulds
Once the milk has been heated to the correct temperature, the curds will begin to develop. When they have reached the right consistency, it is time to cut them into cubes of around 1/2-3/4 inch in size. This is a precise process, and the size of the curds is important to get right. The curds are then gently 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 take notes.
Once the curds have been properly stirred, they are ready to be transferred to the sanitized moulds. First, the moulds are lined with butter muslin and then warmed by pouring hot water over them. The curds are then carefully transferred into the moulds. The moulds are then stacked on top of each other to help consolidate the curds. After 30 minutes, the cheese is unmoulded, flipped, and returned to the lined mould. The moulds are restacked, with the order reversed, to ensure even consolidation of the curds. This process is repeated twice more, with the cheese being pressed for 30 minutes and then left for two hours of pressing.
While the curds are consolidating, it is important to keep them warm at a room temperature of 75-80°F. This can be achieved by placing the moulds in a cooler with a jar of warm water. This process helps to ensure that the cheese has the correct texture and consistency.
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Whey is removed and curds are stacked and flipped
Once the curds have developed the proper character, it is time to transfer them to the moulds for draining. The whey is removed, and the curds are placed into moulds lined with butter muslin. The moulds are then warmed with hot water. The curds are transferred and the moulds are stacked on top of each other to help consolidate the curds. After half an hour, the cheese is unmoulded, flipped, and returned to the lined mould. The cheese moulds are then restacked, switching the order from top to bottom to allow for even consolidation of the curds. This process is repeated after another half-hour press and again after two hours of pressing. During this time, the curds should be kept warm at a room temperature of 75-80°F. This can be achieved by placing the moulds into a cooler with a jar of warm water.
As the cheese is repeatedly turned, a smooth surface develops. Once done, the cheese should be firm yet still soft. The final cheese is now ready for dry salting.
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Cheese is salted and dried, then washed with brine
Once the curds have developed the proper character, the cheese is ready for dry salting and drying. The cheese is unmolded and a medium crystal cheese salt is applied over 1-3 days. The salt is sprinkled onto the cheese and then lightly rubbed around the entire surface. The cheese should be 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.
Washed-rind or smear-ripened cheeses are cheeses that are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface, which give them their distinctive flavors. The brine solution can be washed once a day, once a week, or once a month. The washing attracts salt-loving bacteria called halophiles, which give washed-rind cheeses their distinct orange hue and pungent aroma.
The consistent washing of brine solution can be blended with beer, wine, and cider for additional flavor characteristics. Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy, and spices. This makes the surface amenable to a class of bacteria that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese.
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The cheese is aged for up to seven weeks
The cheese is brined and then aged for up to seven weeks. During this time, the cheese develops a rind, which is created by adding annatto to the outside of the cheese. Annatto is derived from the seeds of the achiote tree and is used as a food colouring. It is also used to add flavour to the cheese, giving it a faint nutmeg taste. The rind is usually orange in colour, although sometimes it is a reddish-orange. The rind is edible, but it is often cut off before eating.
Muenster cheese is a semi-soft cheese, and its texture remains soft even after the ageing process. However, the ageing process does affect the flavour of the cheese. Muenster cheese has a very mild flavour when it is first produced, but as it ages, it develops a stronger flavour and a pungent aroma. The cheese is considered ready to eat after the ageing process, and it can be eaten on its own or used in cooking.
Muenster cheese is a versatile variety of cheese that can be used in a variety of dishes. It melts well, making it suitable for grilled cheese sandwiches, hamburgers, and burgers. It can also be shredded and added to pizza or mac and cheese. It is a good choice for a cheeseboard, as its mild flavour will not be overpowering. It pairs well with beer, and it can also be served with red or white wine.
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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, bacteria and other additives are added to the milk. The mixture is then stirred and allowed to coagulate. Once the curds have formed, they are cut into cubes and transferred to cheese moulds. The moulds are then pressed and flipped repeatedly until the cheese is firm yet soft. The cheese is then salted and washed with brine before being dried and stored until ripe.
Muenster cheese is believed to have originated in the Alsace region of France, near the German border. It was first made by Benedictine monks in the 7th century. Today, it is produced in Germany, France, and the United States, particularly in Wisconsin.
Munster cheese is made from unpasteurized cow's milk in the Vosges mountains in Alsace, France. It has a strong flavour and is known for its pungent aroma. Muenster cheese, on the other hand, is made with pasteurized milk and has a milder flavour and less surface ripening.
Muenster cheese has a mild, slightly nutty taste when young. As it ages, it can develop a stronger flavour with a pungent aroma. It is also slightly salty, which makes it a good addition to sandwiches.
