In all the recipes I found it calls for a rather small mould. Is there any issues with using a larger mould? Say 5 gallon batch i one mould?
If you are making the old world style Muenster with B L The larger cheese will be milder because of less surface area to mass ratio. the more surface you have for the BL to colonize the stronger the cheese. If you are making American style Muenster cheese there is probably no difference. Pete