Hi all….
This is a specific question for Green Cheese Maker….
I saw a few posts back that you are currently making Muenster cheese which is one of my favorites. Last night I ordered the required B linens to make this cheese but I do not have a recipe for it.
I was wondering if you could post the recipe you used for this cheese. I’m hoping to get a wide variety of cheeses made this winter so I can enjoy them all summer long.
I have been able to find a muenster “Style” cheese recipe on the New England Cheese Company website but was wondering if you have something that might be more true to the original.
I was really hesitant when buying the b. linens since it is also used in Limburger. I took a VERY small taste of Limburger a couple of years ago and nearly puked. How anyone could ever eat something like that and enjoy it I will never know. The only thing that I think might be worse is the maggot (green cheese) that someone posted about on here a while back. Sheesh.
Okay, again if you (or anyone else) could possibly post a recipe for the Muenster I would be very appreciative.
Dave

I got the recipe from Jeanne (Jring) in an earlier post.  Here it is:

http://books.google.com/books?id=5SQaoeTOPQ4C&pg=PA81&lpg=PA81&dq=barbara+ciletti+muenster+cheese&source=web&ots=fbjmRoStii&sig=YfU8eFq3800KkJObpI1mjZAyzWw&hl=en&sa=X&oi=book_result&resnum=1&ct=result#PPA81,M1

Its not a real complete recipe - missing some details.  I cook my curd to 102 and hold it there for 15 min.

Also, if you’re looking for a TRUE Munster, this is not it.  Its an American version of the original, and perhaps that is why the name is altered to Muenster.  I couldn’t find the true stuff either, its a very restricted process.  But you should enjoy this one.  If you’re going to hold it for longer that the 5 to 7 days suggested, you might want to wax it.  I have one in my cave and I’ll report on its progress when I finally open it.

Rich,
Thanks for the recipe. This looks as if it will be easy to make and quick to eat. That will make my wife and kids very happy.
I think I’ll go ahead and make this one this weekend instead of the provolone I had planned. Then I can try the muenster sytle on New England’s website next weekend and compare the two. New England’s recipe does use the b. linens and does age for a couple of months. Maybe it will be a more “true” version of the original.
I’ll let you know how they turn out. Also, thanks to Jring for the original posting of the recipe.
Have a good weekend.
Dave