First successful munster

[mtncheesemaker]

Opened this cheese today; it was made on 16 May.
The rind is soft, almost sticky but not quite. The rind has some unwanted spots but that doesn't seem to have affected the cheese. It definitely has a strong B. linens odor, the gym bag thing, but not unpleasant.
This is the most delicious cheese I have made. It has a very complex flavor, with good mouth feel. There is a nice bite to the finish but not acidic or bitter. I've never eaten a munster except for commercial American types. This cheese has that flavor, but times 10.
I would recommend this to any of you that like washed rind type cheeses, on the strong side.

[DeejayDebi]

Looks good Pam. This is one of my favorite sandwich and general snack cheeses. Definatelt stronger flavor than the deli stuff - especially the rind but very pleasent.

Good job!

[Boofer]

Nice. I'll put that in my scrapbook as a textbook example of a Munster. Or is it Muenster?

Why can't I get that nice color in my Esrom?

-Boofer-

[clherestian]

Nice looking cheese. Too bad we can't pass slices around.

[9mmruger]

Slices?  How bout a wedge!  LOL  Really looks good. 

[clherestian]

What culture/additives did you use?

[mtncheesemaker]

I used my own cultured buttermilk as the starter (which I get from making cultured butter; I've had this strain going for several months, and initially made it by adding Meso Aroma B to cream.)  I also added B. linens, and, of course, rennet.
Pam

[Oberhasli]

Hey - why don't you drive over the mountain and share ;-)  I'll supply the wine.  That cheese looks scrumptious!

Bonnie

[DeejayDebi]

I have never made a French style muenster it looks and sounds totally different than the American variety. Almost bought some last night at Whole Foods but I had already grabbed 5 or 6 others to try. Didn't want to go totally broke all at once. Is it strong like reblochon?

[mtncheesemaker]

Bonnie, you come here and I'll share! But hurry, it's going fast!
Debi, my munster is way stronger than my reblochon, but very tasty.

[DeejayDebi]

Hmmm might have to try this as long as it's not bitter.

[fattyacid]

I used my own cultured buttermilk as the starter (which I get from making cultured butter; I've had this strain going for several months, and initially made it by adding Meso Aroma B to cream.)  I also added B. linens, and, of course, rennet.
Pam

What make did you use? Molds size? Affinage?

kendall

[mtncheesemaker]

I mostly went by the recipe from 200 Easy Homemade Cheeses. I used a 3x floc multiplier, with floc at 14 minutes. I added 1/8t B. linens to the milk but only used salt and water for my washing. After brining and air drying, I aged it in my cave/fridge at +/- 50F, washing it every other day for 2 weeks, and twice a week for another 2 weeks.
I used a small tomme mold. Cut at 10 weeks.