Muenster cheese has European and American styles, with roots in Europe. It is a soft cheese with a range of flavors based on the type of milk and age. It is used in many recipes, pairs well with wine, and is produced in Europe and North America. Its origin is disputed.
There are two different styles of Muenster cheese, one European and one American. Food historians disagree on the origin of the cheese, although its roots are in Europe. Muenster is a soft cheese and is used in many recipes, such as cheeseburgers and grilled cheese. It has a range of flavors that are based on the type of milk used to make the cheese and how old the cheese is served.
Muenster cheese, made from cow’s milk, has a white interior bordered by a bright orange rind. The peel is edible but tastes very salty. Young versions of this cheese, typically served in the United States, are described as having soft, mellow textures with a very mild flavor. As the cheese ages, it develops pungent aromas and strong flavors often described as comparable to sharp wedge cheese. Sometimes cumin or anise seeds are added for extra flavor and depth.
This is a soft cheese that tends to melt easily, making it a popular choice for cooks. In particular, grilled cheese sandwiches can be made with muenster. It is also often used on cheeseburgers, in tuna melts and in quesadillas. When served by itself, cheese is usually part of the appetizer course.
It also pairs with a range of wines due to the delicate flavours. Food critics enjoy light red wines and fruity white wines with this cheese. Cooks should look for Burgundy, Gewurztraminer, and Zinfandel white wines if the cheese is being served as part of a cheese plate or appetizer.
Muenster cheese is produced in Europe and North America. One variety, the French muenster, is made from raw milk. This is also known as the farmhouse version, and is often praised as the more premium version of the cheese. Farmhouse Muenster has achieved French AOC status, a measure of quality.
Cheese made from pasteurized milk tastes different and is found in larger cheese factories. The industrial versions of muenster cheese have very different flavors than the farmhouse version. These flavors are not as strong, producing a much milder cheese. The North American version of muenster cheese mimics European styles, although cheese connoisseurs often describe it as milder than its French and German counterparts. In the United States, the largest amount of muenster is typically made in the state of Wisconsin.
Food historians believe that muenster originated in Germany or France. It may have first been made in Alsace in an area which is now called Munster. The Alsace region has been a part of both countries at different times, adding confusion to the argument about the origin of this variety of cheese. Still other historians believe that this cheese originated in Ireland from a monastery.
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