Text 344, 101 rader
Skriven 2013-04-29 10:01:08 av mark lewis (1:3634/12.42)
     Kommentar till en text av NANCY BACKUS (1:261/1381)
Ärende: Muenster
================
 -=> Quoting Nancy Backus to Michael Loo <=-
 MLoo>> hamburger / cheese
 NB>> mildest / Muenster

 JW> I found that statement rather strange until I did some reading and
 JW> learned that American Muenster is not the same thing as Munster.

 NB> And what is Munster, then...?  :)

according to the sargento site, it is

[quote]
Muenster can range from a mild taste with no odor to a strong flavor with a
pungent aroma, depending on the age of the cheese. Muenster is an American
cheese vaguely related to the French Munster cheese, which was originally made
in the Munster Valley by Benedictine monks. This cheese is commonly served as
an appetizer and with grilled food, due to its excellent melting properties. It
is good for sandwiches or snacking.
[/quote]

the phrase "vaguely related" catches my eye... so i go to their
"cheese-expertise" page and find the exact same text but it does give texture,
color, type of milk used, origin and paring information...

so i went back to uncle google and found this from the wisegeek site...


anon9016  : Very informative article, I was wondering if munster can be
            imported into the US? I would love to try it. 

jwal33    : @anon9016- You can purchase Munster cheese at most grocery
            stores. The U.S. brand Borden has a great one that is
            usually pretty inexpensive.

showered72: @jwal33- I'm afraid you're confusing "Munster" with the
            American "Muenster." Many people make this mistake, but the
            two cheeses are not the same. While both cheeses are smooth
            in texture, Muenster has a much more mild flavor than the
            French cheese mentioned in the article.

waldo09   : I just love Munster cheese. It has such a strong smell, but
            the taste is just amazing.


 NB> It can be difficult to get the sharper/more aged versions of 
 NB> Muenster, but my point wasn't that it was all that mild, just that 
 NB> we tend to go for the less mild cheeses anyway. Except for cream 
 NB> cheese...

here's the article from wisegeek spoken of in the above comments...

[quote]
Traditional Munster cheese is made in Alsace, France, and should not be
confused with more mild versions made in other parts of the world. A true
Munster has a creamy yellow to orange center with a dark red rind, and can be
noted by the assertive flavor and scent, although young Munsters are more mild.
Adapted to American tastes, many dairies in the United States have made a much
milder version of the cheese which bears no comparison to the traditional
French cheese.

Munster has been made in Alsace since the Middle Ages, and was initially made
in monasteries by monks who wanted to find a way to preserve their dairy
products. Traditional Munster is made in Alsace by only a handful of dairies
who still use raw milk and follow a prescribed series of steps which result in
a formidable cheese. Munster is a washed cheese, which means that the rind of
the cheese is periodically washed during the manufacture of the cheese. This
contributes to the flavor of the cheese, along with the strong smell.

Making Munster begins with forming curds, which are pressed into cheese molds
and drained. Traditionally, the cheese is aged outside for one week before
being brought indoors and stored with older Munsters, so that it can acquire
the unique rind flora which distinguishes the cheese. Every other day, the
cheese is washed and brushed with a mixture of salt brine and coloring,
resulting in a thick, bright red rind.

Depending on how long the cheese is allowed to mature, Munster will develop a
strong and slightly acidic flavor to go with the tangy scent. Munster is aged
for a minimum of two months, at which point it will be soft, creamy, and
relatively flavorless. If allowed to age longer, the cheese will develop more
distinctive bacteria, and this aged Munster is preferred by many cheese
consumers.

Munster is delicious eaten plain, although it also plays a role in traditional
cuisine, appearing in quiche especially. The flavor of the cheese is popular on
bread, dessert plates, or with potatoes, a common food in the Alsace region.
While the smell may be off putting to some consumers, it is well worth tasting
when an aged Munster can be obtained.

Numerous dairies all over the world make Munster, but only a handful in Alsace
have preserved the traditional way of making Munster, including the laborious
hand care of the cheese. Certain Munsters, such as Munster Lisbeth, are
protected origin designation cheeses, meaning that they must be made in a
certain way by certain dairies to be labeled and sold as Munster Lisbeth. By
protecting certain Munsters, it is hoped that the culinary heritage of the
cheese will be preserved for eager cheese consumers in years to come.
[/quote]

)\/(ark

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 * Origin:  (1:3634/12.42)