Does anyone have one? Everything I've found is a recipe for a European Muenster. I'd like to make a Wisconsin style (no linens (or maybe just no bloom), colored with annato), but can't find a recipe.
I've never heard of Wisconsin Muenster, but I wonder if Brick cheese is what you are going for? My understanding is that you get the b. linens going and then dry it off before the paste gets too soft.
This article talks about the Wisconsin variety:
https://www.wisconsincheeseman.com/blog/cheese-nation/muenster-cheese-recipes/ (https://www.wisconsincheeseman.com/blog/cheese-nation/muenster-cheese-recipes/)
This is the Muenster cheese that I have seen sold in slice-packs in US supermarkets.
A quick re-read of this article implies that it does indeed use bacteria, but the rind color is from annatto.
I may just try a french recipe and skip the rind wash/longer aging...
So, here's what I did:
I followed a basic recipe, but added b.linens.
Culture & linens, cut curd, did not press, but instead put directly into a form.
Flipped it at 15 minutes for about 2 hours then at 30 minutes a few times. Finally hourly until bedtime then twice a day for a week.
After the first day I rubbed the rind using a 10g sea salt + 3 drops annatto mixture and continued that process every day (total of 3 times)
Note : this would be 3% since the curd weighed in at almost exactly 1kg after the first day (and most of the liquid had stopped)
After the week was up, I waxed it. Continued to flip it every other day for 2 more weeks.
The result: actually really good. A little salty though, I will need to reduce to 2.5% next time.
A little more crumbly than I had hoped for, but still perfectly slice-able for sandwiches, etc.
I don't have Muenster available locally for me to compare flavors, so, I could be way off.
The b.linens didn't have much time so the flavor is very light, and not very smelly at all.
My cheese was white though. The Muenster cheese I was trying for is more of a buttery yellow.
Looks like a delicious success to me! Well done. AC4U!
Looks great, nice and sliceable... a cheese for you!
P.S. Thanks for the link too Cheesy. Nice writeup on muenster, and a lot of other good information on that site!
No problem! And Thankyou!!
Please let me know if anyone else tries something similar, I'd love to compare results!