Muenster Cheese

The name "Münster" comes from the city of Munster where the cheese was developed by the monks, and refers to the Latin monasterium (monastery).

A delicate to mild to pungent, hint of saltiness; semi-soft. Originally one of the monastery cheeses from the Alsace region in France. The highly prized European Muensters have red or orange rinds and a smooth, yellow interior with small holes.

	Milk Used	Aging Period	Color	Texture	Flavor	Purchase Unit
Muenster Cheese (mün´ster) (Germany)	Cow’s milk	1 to 8 weeks	Creamy white inside and yellow, tan, or white outside	Semisoft. Has many round, small holes, or eyes	Mild, between Brick and Limburger	4-lb., 5-lb., 6-lb. blocks

Milkfat in solids	50.0% minimum
Moisture	46.0% maximum

Uses: Appetizers, sandwiches, snacks, dessert

[ Alsatian Muenster ] [ Altemburger Cheese ] [ American Cheese ] [ Brick Cheese ] [ Feta Cheese ] [ Fontina Cheese ] [ Havarti ] [ Limburger Cheese ] [ Monterey Jack ] [ High Moisture Jack ] [ Muenster Cheese ] [ Port du Salut ]