Frederic Melton
Muenster cheese is a mild, smooth, semi-soft cheese with a pale yellow colour and an orange rind. It has a subtle, buttery and slightly tangy flavour with hints of nuttiness and earthiness. Its mild flavour makes it a versatile cheese that can be paired with a wide range of ingredients without overpowering other flavours. It is a popular choice for simple snacking or for adding to dishes such as sandwiches, burgers and charcuterie boards.
| Characteristics | Values |
|---|---|
| Taste | Mild, buttery, slightly tangy, nutty, earthy, sweet |
| Smell | Mild |
| Texture | Smooth, soft, moist |
| Colour | Pale yellow with an orange rind and a white interior |
| Rind | Orange |
| Interior | Creamy white |
| Appearance | Visually interesting |
| Aroma | Can develop a strong, pungent aroma if properly aged |
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Low-moisture mozzarella
Muenster cheese is mild, buttery, slightly tangy, subtly sweet, nutty and earthy. It is also known for its pale yellow colour, creamy texture and orange rind.
According to the FDA, low-moisture mozzarella must have a moisture content in the 45 to 52% range, while regular mozzarella can be as much as 60% water. This lower moisture content means that it melts without releasing water, making it ideal for dishes where you want the cheese to stretch and remain dry, such as pizzas.
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Provolone
There are two main varieties of Provolone: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of the cheese, aged for two to three months, while Provolone Piccante is aged for a minimum of four months and has a very sharp taste. Both Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union, which means they can only be produced in certain Italian regions using specific ingredients and methods.
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Raclette
The traditional raclette dish originates from the Alpine regions of Switzerland and France, specifically the canton of Valais in Switzerland. It is mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France).
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Jack cheese
Monterey Jack is often flavoured with chilli peppers and herbs to make Pepper Jack, or marbled with Colby to make Colby-Jack, or with yellow cheddar to make Cheddar-Jack. Dry Jack is a harder cheese with a longer ageing time.
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White American cheese
Muenster is a smooth, pale yellow cheese with an orange rind resulting from the vegetable colouring added during the cheese-making process. The taste varies from mild and bland to sharp. It is moist and soft in texture, and can develop a strong, pungent aroma if properly aged. However, its mild flavour means it does not overpower other ingredients in a dish.
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Frequently asked questions
Muenster cheese is mild, buttery and slightly tangy. It has a subtle sweetness and a hint of nuttiness.
Muenster is an American imitation of the French Munster cheese, named after an Alsatian abbey in the Vosgian Mountains of France. It is made from pasteurised cow's milk.
Muenster is a smooth, pale yellow cheese with an orange rind resulting from the vegetable colouring added during cheese making. The interior is creamy white.
Muenster is a semi-soft cheese with a moist and soft texture.
Muenster has been compared to low-moisture mozzarella or provolone, as well as classic white American cheese and sharp Jack cheese.
