Muenster cheese

For the French cheese, see Munster cheese.

Muenster (English: /ˈmʌnstər/ or /ˈmʊnstər/) is a semi-soft cheese created in the United States. It is thought to be an imitation of Munster cheese, a washed-rind cheese originating in Munster, Haut-Rhin, Alsace, which was familiar to German immigrants.^[1][2][3] Its name is not related to the German cities of Münster, Westphalia, or Munster, Lower Saxony, nor to the Irish province of Munster.

Muenster
Country of origin	United States
Source of milk	Cows
Texture	Soft
Fat content	8.5 g / oz (30%)
Protein content	6.6 g / oz (23%)

Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from pasteurized cow's milk. The rind's orange color is from annatto, a sweet and nutty seasoning used to add flavor and color to cheeses such as Cheddar, Colby, Red Leicester, and Mimolette. Muenster usually has a very mild flavor and smooth, soft texture. In some cases, when properly aged, it can develop a strong flavor with a pungent aroma. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza.

The spelling "Muenster" distinguishes the American cheese from Munster cheese, which is made from unpasteurized cow's milk in the Vosges mountains in Alsace.^[4]

See also

• Food portal

• List of cheeses