According to "Applied Dairy Microbiology, 2nd edition" Muenster should be made using thermophilic culture...ST with Lactobacillus delbrueckii subsp. bulgaricus added (optionally) as well.
Also, they state there is little to no acid development before putting into forms....
Also stated that the curds are washed....
The recipes I have seen on this site, and the Wiki recipe as well as others do not seem at all in line with the above information. I have been contemplating a Muenster make...looks like I may have to revise my recipe considerably.