|Country of origin||United States|
|Source of milk||Cows|
|Fat content||8.5 g / oz (30%)|
|Protein content||6.6 g / oz (23%)|
Muenster (English: // or //) or munster is a semi-soft cheese from the United States. It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food Sweet Muenster Cheese. Its name is unrelated to the German city of Münster or the Irish province of Munster but to the French city of Munster in Alsace.
In contrast, "Munster", or "Munster Gerome", is made from unpasteurized cow’s milk in the Alsatian Vosges region and the Franche-Comté regions in France. The name Munster-Géromé is a protected A.O.C. and is strictly regulated in its production technique and source geography. The American "muenster" name distinguishes these cheeses.
Its taste varies from bland, like a white American cheese, to sharp, like a Monterey Jack cheese. Muenster cheese is lower in fat per serving than many other popular store-bought cheeses such as cheddar, mozzarella and Monterey Jack.
Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from 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.
- 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
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