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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: louise2 on June 14, 2008, 06:32:37 PM
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I hope i'm doing this right. I have been trying to find the recipe to making
Muenster Cheese. I use to have the recipe and it was wonderful. Not a hard to cheese to make. And i used goat milk too. Hope someone out there has the know how...........thanks christine
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Hi louise2
Muenster is a great cheese, picture from local grocery store attached, good question on Muenster Cheese Making Recipe, yes we need one! Luckily this is the right place as I have 2 and will post what I think is the best combined.
As you've made it before, I'm sure you know it's a surface ripened cheese using the red Brevibacterium Linens (http://cheeseforum.org/Bits_Bites/Glossary.htm) or B. Linens which you will need to get from a Cheese Making Supply Store, I've listed ones I've found here. (http://cheeseforum.org/Links/Stores.htm)
I'll have the recipe posted here (http://www.cheeseforum.org/Recipes/Recipe_Muenster.htm) in about an hour for you, hope you let us know how it turns out . . .
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Muenster Cheese Making Recipe (http://www.cheeseforum.org/Recipes/Recipe_Muenster.htm)
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Awesome! I love muenster cheese. I can't wait to try this recipe.
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John, always wants me to name my cheese, so I'll make a muenster and call it Eddie.
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I think Eddie is a great name for a cheese. ;D
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In the muenster recipe on cheeseforum.org, it doesn't say how long phase 2 (#21) needs to age. Can you tell me the recommended time? Thanks!
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I don't use the Brevibacterium Linens my recipe calls for a coating of hungarian paprika for the color.
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You don't use B. Linens? I'm no expert but that wouldn't be Munster would it?
I mean that likes making blue cheese without P. Roquforti? Isn't it?
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In the muenster recipe on cheeseforum.org, it doesn't say how long phase 2 (#21) needs to age. Can you tell me the recommended time? Thanks!
Sorry, poor wording, I believe it's the same time ~45 days whether you wax or bag or keep in very high humidity cave.
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the muenster recipe I use only has milk, rennet,salt and paprika for the color,its an old recipe
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goat lady, I posted pictures of store bought American made Muenster cheese here, ingredients didn't mention paprika, but that orange rind colour does look artificial :o!
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I liked the recipe and am looking forward to trying it in a few weeks when I get things put together.
I do have a question because it seems strange that your recipe and procedure do not include pressing.
You don't mention how much weight or for how long that you press in the mold. I know that muenster is softer but shouldn't it need at least a few pounds of pressure to make a good mold shape? Or does pressing with your hands like a sandwich really do it.
Thanks for any clarification.
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Here's the one I use using B.Linens
Muenster cheese
Ingredients:
4 gallon whole Cow Milk
1/4 teaspoon Probat 222 or Mesophile Aromatic Type B
Optional: Calcium Chloride if using store bought pasterurized milk.
Rennet, amount as per package directions or your experience.
1/4 teaspoon of Brevibacterium Linens.
Rennet per manufacturers instructions
Salt for brine.
Procedure:
-Warm to 90° F stiring gently. Turn off heat.
-Sprinkle culture and B. linins over milk. Mix using up and down strokes. Let sit for 5 minutes.
-If using store bought milk then dissolve the calcium chloride in 1/4 cup pure water and mix well.
-Mix the rennet in 1/4 cup pure water and stir into milk for 1 minute. cover and set aside at same temperature for 45 minutes or until get good curd break.
-Leave for 40 minutes covered maintaining 90° or until a clean break is achieved.
-Cut the curds into 1/2 inch pieces, cover, settle curds and maintain temperature for 30 minutes.
-* Strain curds in cheesecloth lined collander for 10 minutes then carefully laddle curds into molds. The curds are very soft and delicate at this stage!
-Cover - avoid drafts and drain for 24 hours, gently flipping cheeses several times.
-If curds are still to soft to handle after 24 hours wait another 5 or 6 hours
-Remove from molds and sprinkle each side with 1/4 teaspoon of salt then place on mat in a ripening container at 55°F and 85% humidity.
-Turn cheeses daily, remove whey for about 3 days or until no more whey is released.
-**Wash cheeses every other day with cloth dipped in brine mix of 1 cup water and 2 teaspoons of salt.
-After about 10 days an orange smear will appear. Continue to wash cheeses every other day for at leat 2 weeks for small cheeses and 3 weeks for large cheeses.
-Ripen for up to 3 months.
* After draining curdsfor 5 minutes try adding cooled boiled cumin seeds over the curds mixing in gently.
** Cheese may be washed in 1 teaspoon salt anf 1 cup of Alsatiam white wine.