2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Münster / Munster, Munster-géromé / is a French cheese made from cow's milk. Along with Camembert, Taleggio, Stilton and Limburger, it is one of the most fragrant cheeses in the world. It is also popular as a monster cheese because of its unusual and even terrifying smell.
Some gourmets like to joke that when purchased, it should be placed in a closed container immediately, otherwise there is a danger that someone will suffer from its monstrous smell. Despite its not-so-flattering fame, the cheese is widely valued and present in both French and international cuisine.
History of Münster
Münster has an old and rich history. It is believed that it was produced in the seventh century by Italian Benedictine monks in a monastery, which was located on the territory of the modern department of Vosges. After some time, a settlement called Münster appeared around the monastery. Its name was borrowed from the Latin smoke for the monastery-Monasterium. Hence the cheese got its name.
The monks could not eat meat, so they looked for an alternative in dairy products. For a long time, they tried all sorts of methods until they reached the soft cheese we know today. Cheese with a reddish rind and a scent reminiscent of both lush pastures and legs.
Composition of Münster
This dairy product is a source of many useful components. It contains vitamin A, vitamin B1, vitamin B2, vitamin B4, vitamin B6, vitamin B9, vitamin B12, vitamin E, vitamin K, vitamin PP. Munster also contains minerals such as selenium, iron, copper, zinc, potassium, phosphorus, sodium, calcium, magnesium.
Manufactured in Münster
Münster is included in the cheeses that are made from raw milk / for one kilogram of cheese you need about eight liters of milk /. For this purpose, the milk substance is heated to a temperature of 32 degrees. Then place in a large bowl and add the yeast. After about an hour, the milk begins to thicken and you get something like cottage cheese. This substance is then salted and distributed in forms. Leaves to mature in special moist basements where the temperature is low.
As the younger cheeses are placed among the older ones so that fermentation can take place faster. Then every two days the cheese is turned over and washed with special salt water. Thanks to this technology, the cheese gets a crust with an orange tinge.
Subsequently, the surface of the dairy product may become reddish. Under the bark, a consistency with a characteristic pungent odor is formed, reminiscent of mountain pastures and feet. It is white to pale yellow. Usually Münster left to mature for between five weeks and three months.
The cheese is then sold in the form of pies. They have a diameter of 13 to 19 centimeters. They are between 2.4 and 8 centimeters tall and weigh between 400 and 500 grams. Sometimes the so-called Petit Munster (small munster) is produced, which is more modest in size and weighs only 120-150 grams.
Storage of Münster
To keep the cheese in an edible state, you should store it in a cool place, preferably in the refrigerator. It is recommended that it be wrapped in polyethylene foil and placed in a cool place. If you do not have the necessary means, you can put the cheese in a food box. However, the goal remains the same - the fragrant dairy product should not be in contact with the rest of your food in the refrigerator, so as not to give them its strong odor.
If stored at very low temperatures, the cheese may become crumbly and change its culinary qualities. Cheese stored under such conditions is more suitable for cooking than for serving on its own. Otherwise, left in the refrigerator, Münster can be kept in an edible state for up to about two weeks.
Cooking in Münster
Although the scent of Münster not equally well received by all lovers of culinary experiments, this fragrant cheese remains among the desired exotic products on the table. In case you want to surprise your guests and you are sure that they would like its unconventional smell, you can serve the cheese on its own, of course, combining it with a suitable drink. You can choose between white wines such as Pinot Gris and Pinot Blanc or red wines such as Pinot Noir.
The cheese goes well with all kinds of vegetables, including cucumbers, tomatoes, peppers, onions, arugula, spinach, lettuce and more. It is especially successfully combined with potatoes, which have a skin. It can be widely used in making various salads, soups, sauces, casserole, risotto. In small quantities it can be added to recipes for pizzas, sandwiches, spaghetti, pasta, pasta.
Benefits of Munster
Münster is a source of fats, proteins and carbohydrates that are needed for the proper development of our body. In its composition, as we have already established, there are useful minerals that take care of the health of our bones, skin, hair and nails. Cheese also contains considerable amounts of vitamins.
We know that vitamin A is necessary for the sharpness of our vision, and B vitamins are responsible for the good condition of muscle tissue and the nervous system. Consumption of Münster, even in small quantities, has a tonic effect and is recommended in the seasons when we are threatened by colds and viruses. It has also been proven that the useful ingredients of cheese have a beneficial effect on the water balance in our body.
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