Translations: Minsteres siers, Miunsterio sūris, Muenster Brânză, Sir Muenster, Muenster Kaas, म्युएन्स्टर पनीर, Queijo Muenster, Сыр Мюнстер, Muenster Τυρί, جبن مونستر, 뮌스터 치즈, Muenster Sýry, 明斯特干酪, Formatge Muenster, Muenster Sir, Muenster Syry, Muenster Formaggio, מינסטר גבינה, Muenster Ost, Муенстер сир, ミュンスターチーズ, Muenster fromage, Münster Käse, Queso Muenster, Сир Мюнстер, Münster Juusto, Мюнстер сирене
Muenster cheese is semi-firm in texture. It is often soft and the yellow color inside is covered by a red or orange rind.
Flavors: Mild, salty
Mouthfeel: Smooth, Mild
Food complements: Pasta, Chicken
Wine complements: Gewurztraminer, Gruner veltliner
Substitutes: French munster, Sharp jack
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Buy as fresh as possible, with rind still attached. Make sure smells fresh and pungent with no visible mold.
Buying: Widely available at most grocery stores. Check out cheese shops and gourmet stores for better quality.
Procuring: The cheese is aged outside for 1 week to develop the rind, and is then brought indoors and put with other aged Muenster cheese. Every other day the cheese is washed or brushed with a salt solution and color. It is aged for 2 months or longer to develop its signature flavor.
Preparation and Use
Slice and eat as a snack with wine, or use with pasta or layered over baked chicken breast.
Cleaning: Remove rind.
Conserving and Storing
Store wrapped in the refrigerator.