Bushra Griffith
Munster and Muenster cheese differ in more ways than just their spelling. Munster, the older variety, was created in 7th-century France, while Muenster was born a century later in 19th-century Wisconsin by French immigrants. Munster is a semi-soft, washed-rind cheese made from unpasteurized cow's milk, while Muenster is a mild, white cheese with a reddish-orange rind made from paprika. Munster is known for its strong smell, while Muenster has a mild smell that gets stronger as it ages.
| Characteristics | Values |
|---|---|
| Smell | Very strong, pungent, mild when young and gets stronger as it ages |
| Texture | Semi-soft, semi-firm, soft and rubbery |
| Taste | Mild, nutty, tangy, woody notes, hay, mature fruit |
| Colour | Ivory-orange, orange-red, orange, pale apricot, light golden yellow |
| Shape | Cylindrical, wheel, rectangular bricks |
| Weight | 450 g to 1.5 kg |
| Height | 2.4 to 8 cm |
| Diameter | 13 to 19 cm |
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What You'll Learn
Munster and Muenster: Differences
Munster and Muenster are two different types of cheese with distinct characteristics. Here are the key differences between the two:
Origin and History:
Muenster cheese, the American version, was first created in the 19th century by Wisconsin-based French immigrants who aimed to develop an American version of Munster cheese. In contrast, Munster cheese, the French version, has a long history dating back to the founding of a Benedictine abbey in the Munster valley around 660 by monks who encouraged cheese production to preserve milk and feed the population.
Production and Processing:
Muenster cheese is typically a processed cheese made with industrial equipment for high-volume output. It is produced using pasteurized cow's milk and aged for up to seven weeks. On the other hand, Munster cheese is made according to the guidelines of its Appellation d'Origine Contrôlée (AOC), which dictates production standards. It can be made with either unpasteurized or pasteurized cow's milk and undergoes a washed rind process, where it is periodically rubbed with a cloth soaked in a salty brine filled with B. linens bacteria. Munster is then aged for approximately two months, depending on the size of the wheel.
Appearance and Texture:
Muenster cheese is a semi-soft cheese with a white colour and an orange rind. It has a firmer texture compared to Munster. The orange colour of Muenster's rind is often achieved using annatto, a food dye derived from the seeds of the tropical achiote tree. Munster cheese, on the other hand, has a soft paste with a washed rind that can vary from yellow to red-orange. It is cylindrical in shape and smaller in size compared to Muenster.
Taste and Aroma:
Muenster cheese has a mild, tangy, and relatively bland flavour, similar to mild white cheddar. It is an excellent melting cheese for cooking and goes well with various dishes. In contrast, Munster cheese has a more complex flavour profile. It is known for its pungent, earthy aroma and tangy, savoury taste. Traditionally, cumin is added to Munster, although coriander is sometimes used as a substitute. Munster is often eaten with cumin or potatoes boiled in their skins.
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Muenster's origin and history
Muenster cheese is believed to have originated in the Vosges mountains, in the Alsace region of France. The cheese is named after the Alsatian town of Munster, where monks first made the cheese in monasteries in the 7th century. The name "Munster" is derived from the Latin word "monastery". The cheese was originally created to preserve milk and feed a large number of people.
Muenster cheese is a semi-soft cow's milk cheese with a mild, slightly nutty taste, although it can develop a stronger, pungent aroma and flavour if allowed to age. It is easily identified by its orange rind, which is the result of the addition of annatto, a food colouring made from the seeds of the achiote tree.
Today, Muenster cheese is produced in several countries, including Germany, the United States, and France. The American version of the cheese is an imitation of the original French Munster cheese and is made with pasteurised milk, resulting in a milder flavour and aroma. The production of Munster cheese has also expanded outside of its historic PDO region, leading to the genericization of the term "munster".
In the European Union, Munster cheese is protected by an Appellation d'Origine Contrôlée (AOC) certification, which ensures that the cheese is produced within a limited area, including the Vosges mountains and certain départements and territories in France.
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Muenster's smell and taste
Muenster cheese is a mild, white cheese with a reddish-orange rind made from paprika. The rind can be eaten but is often cut off. It is semi-firm in texture with a mild smell that gets stronger as it ages. Muenster cheese is currently made in Germany, France, and the United States. The original French Muenster cheese is made from the milk of cows that graze in the Vosges mountains of eastern France.
Muenster is a semi-soft, washed-rind cheese made from unpasteurized cow's milk. It is soft, almost rubbery, in texture. It can be melted and turned into a spreadable or dippable cheese. Muenster is often served with beer as the flavors complement each other well. A Pilsner could be a great pairing. If you prefer wine, there are a variety of red and white wines that go well with Muenster. For red wine lovers, a light Pinot Noir or Zinfandel is recommended. If you prefer white wine, a Riesling is a good option.
Muenster is a good cheese to add to a sandwich as it adds both texture and seasoning. It is delicious in a baked potato. Simply cut the top open and grate some cheese into it. Let it melt a little before eating. It can also be added to scalloped potatoes, fondue, or served as cubes on the side. It is a great option for a continental breakfast as it won't be an overpowering flavor first thing in the morning. It works well with ham, pastries, or even fruit such as apples and grapes.
Muenster cheese is said to have a distinct tangy nuttiness that differentiates it from other processed cheeses. It is a mild cheese, often described as a cross between a mild cheddar and a mozzarella flavor. It melts well, making it great for burgers or grilled cheese.
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Pairing Muenster with other foods
Muenster cheese is a versatile ingredient that can be paired with a variety of foods, owing to its mild, slightly sweet flavour. Its subtle sweetness is enhanced when paired with fruits like apples, pears, and grapes. On the savoury side, it pairs well with cured and cooked meats, such as ham, turkey, salami, or bacon, creating a delightful salty-sweet combination. For a more substantial pairing, try it with roasted chicken or grilled steak.
Muenster is also a great choice for sandwiches and melts beautifully onto a variety of breads, including hearty rye and crusty sourdough. When it comes to spices and herbs, mustard powder, caraway seeds, smoked paprika, dill, chives, or parsley complement the mild taste of Muenster. If you're looking for a simple snack, pair it with water crackers or buttery Ritz crackers.
Muenster's excellent melting qualities make it a popular choice for grilled cheese sandwiches, cheeseburgers, and even as a topping for pizzas. Its mild flavour and creamy texture can elevate dishes like macaroni and cheese, scalloped potatoes, or baked potatoes. For a more indulgent side dish, add melted Muenster to mashed potatoes for a subtle richness that complements the potatoes perfectly.
When it comes to beverages, Muenster pairs well with a variety of red and white wines. For red wine lovers, a light Pinot Noir, Beaujolais, Merlot, or Zinfandel would be excellent choices. If you prefer white wine, a dry to sweet Chardonnay, Pinot Gris, or Riesling would be ideal. Beer drinkers can enjoy Muenster with a range of brews, from Belgian ales and pale ales to lagers, pilsners, and dark stouts.
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Muenster's texture and appearance
Muenster cheese is a semi-soft, semi-firm, or firm cheese with a mild, white interior and a reddish-orange rind. The rind is made from paprika and is usually cut off before eating, though it can be consumed. The interior paste is light golden yellow, with small holes. The cheese is formed into rectangular bricks, and when sliced, produces square pieces with an orange border.
Muenster cheese is often described as having a very strong, pungent, and robust smell. However, its texture and appearance differ depending on its age. Younger Muenster cheese is softer, with a rubbery texture that can be melted and turned into a spreadable or dippable cheese. Older Muenster cheese becomes firmer and more flavourful as it ages, developing a stronger smell and a sharper, tangier taste.
The process of making Muenster 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 of various diameters, resulting in the cheese's cylindrical form. After salting, the cheeses are sent to roasting rooms to be gradually dried and then to maturing cellars with a humid atmosphere and unique flora. Every two days, each cheese is washed, rubbed with lightly salted water, and turned, contributing to the development of its characteristic colour and flavour.
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Frequently asked questions
Muenster cheese has a mild smell that gets stronger as it ages. When first unwrapped, it has a cooked cauliflower scent.
Munster cheese is a semi-soft, washed-rind cheese made from unpasteurized cow's milk originally produced by Benedictine monks living in the French region of Alsace-Lorraine in the 7th century. Muenster cheese, on the other hand, is an imitation of Munster cheese that was created in 19th-century Wisconsin by French immigrants. It is made with pasteurized milk and has a milder flavor.
Munster cheese has a very strong odor. It is often described as pungent and robust.
