There are two different styles of muenster cheese, a European and American style. Food historians do not agree that cheese originates, although its roots are found in Europe. Muenster is a soft cheese and is used in many recipes, such as hamburgers with cheese and grilled cheese. It has a range of flavors that are based on the type of milk used to make the cheese, and how aged the cheese is when it is served.
Muenster cheese, made with cow’s milk, has a white interior bordered by a bright orange rind. The bark is edible, but has a very salty taste. Young versions of this cheese, usually served in the US, are described as having smooth, smooth textures, with a very mild flavor. As the cheese ages, it develops penetrating aromas and strong flavors often described as comparable to the jack cheese acute. Sometimes caraway seeds or aniseed are added for extra flavor and depth.
It is a soft cheese that tends to melt easily, a feature that makes it a popular choice for cooks. In particular, grilled cheese sandwiches can be made using Münster. It is also often used in burgers with cheese, in tuna melts and quesadillas. When served on its own, cheese is often part of the appetizer course.
It is also paired with a range of wines due to mild flavors. Enogastronomic critics enjoy light red wines and fruity white wines with this cheese. Chefs should look for white burgundy, Gewurztraminer and zinfandel wines if the cheese is served as part of a cheese board or appetizer.
Muenster cheese is made in Europe and North America. A variety, French muenster, is made with unpasteurized milk. This is also known as the farm version, and is often praised as the finest version of cheese. Münster farm has reached the status of French AOC, a measure of quality.
Cheese made from pasteurized milk has a different flavor, and is found in larger cheesemaking plants. Industrial versions of muenster cheese have very different flavors than the farm version. These flavors are not as strong, producing a much softer cheese. The North American version of muenster cheese imitates European styles, although cheese connoisseurs often describe it as much softer than their French and German counterparts. In the US, most of Münster is typically produced in the state of Wisconsin.
Food historians believe that muenster originated in Germany or France. They may have first been made in Alsace, in an area now called Munster. The Alsace region has been part of both countries at different times, adding confusion to the discussion on the origin of this cheese variety. However, other historians believe that this cheese originated in Ireland from a monastery.
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