| Muenster | |
|---|---|
 | |
| Country of origin | United States |
| Source of milk | Cows |
| Texture | Soft |
| Fat content | 8.5 g / oz (30%) |
| Protein content | 6.6 g / oz (23%) |
Muenster (English: /ˈmʌnstər/ or /ˈmʊnstər/) is a semi-soft cheese created in the United States. It is thought to be an imitation of Munster cheese, a washed-rind cheese originating in Munster, Haut-Rhin, Alsace, which was familiar to German immigrants. Its name is not related to the German cities of Münster, Westphalia, or Munster, Lower Saxony, nor to the Irish province of Munster.
Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from pasteurized cow's milk. The rind's orange color is from annatto, a sweet and nutty seasoning used to add flavor and color to cheeses such as Cheddar, Colby, Red Leicester, and Mimolette. Muenster usually has a very mild flavor and smooth, soft texture. In some cases, when properly aged, it can develop a strong flavor with a pungent aroma. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza.
The spelling "Muenster" distinguishes the American cheese from Munster cheese, which is made from unpasteurized cow's milk in the Vosges mountains in Alsace.
See also
References
- Muenster at cheese.com
- Muenster Cheese at ifood.tv
- Paul Kinstedt, Cheese and Culture: A History of Cheese and its Place in Western Civilization, pp. 130, 210
- "Muenster vs Munster: Why you've likely never had Munster Cheese... - Informing Ape". Archived from the original on 2017-01-09. Retrieved 2017-01-08.
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