📝 About This Recipe
Originating from the monasteries of the Vosges Mountains, Munster is a legendary washed-rind cheese celebrated for its pungent, aromatic orange rind and its surprisingly mild, buttery interior. This recipe guides you through the transformative alchemy of culturing fresh milk and the patient 'morgeing' process that develops its characteristic savory complexity. When perfectly ripe, this cheese offers a decadent, melt-in-the-mouth texture that is the hallmark of true European craftsmanship.
🥗 Ingredients
The Milk Base
- 2 gallons Whole Cow's Milk (Non-homogenized is best; avoid ultra-pasteurized)
- 1 cup Heavy Cream (Optional, for added creaminess)
Cultures and Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (MA 11 or similar) (Provides the foundational acidity)
- 1/16 teaspoon Brevibacterium linens (The 'red smear' culture responsible for color and aroma)
- 1/32 teaspoon Geotrichum candidum (Helps establish the rind and control moisture)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup cool water; essential for pasteurized milk)
The Brine and Wash (The 'Morge')
- 2 tablespoons Non-iodized Sea Salt (For the initial brine wash)
- 1 cup Cool Water (Non-chlorinated)
- 2 tablespoons Dry White Wine (Riesling or Gewürztraminer) (Used in later washes for authentic flavor)
👨🍳 Instructions
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1
Slowly heat the milk and cream in a large heavy-bottomed pot to 90°F (32°C), stirring gently to ensure even heating.
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2
Sprinkle the Mesophilic culture, B. linens, and G. candidum over the surface of the milk. Let it rehydrate for 2 minutes, then stir in using an up-and-down motion. Cover and let ripen for 45 minutes.
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3
Add the diluted calcium chloride and stir for 1 minute. Then, add the diluted rennet and stir gently but thoroughly for exactly 1 minute. Cover and let sit undisturbed for 45-60 minutes until a 'clean break' is achieved (the curd slices cleanly with a knife).
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4
Cut the curd into 1/2-inch cubes using a long palette knife. Let the curds rest for 5 minutes to firm up (healing).
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5
Gently stir the curds for 20 minutes, maintaining the 90°F temperature. The curds will slightly shrink and release whey, becoming more rounded.
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6
Allow the curds to settle to the bottom of the pot for 5 minutes. Carefully ladle out the excess whey until the curds are just visible.
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7
Transfer the curds into two open-bottomed Munster molds (or Camembert molds) placed on draining mats. Do not press; the weight of the curds will do the work.
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8
Flip the cheeses every 30 minutes for the first 2 hours, then every 3 hours for the remainder of the first day. Keep them at room temperature (around 70°F).
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9
The next morning, remove the cheeses from the molds. Rub 1/2 teaspoon of salt over all surfaces of each wheel. Place on clean mats in a ripening box at 55°F (13°C) and 90-95% humidity.
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10
After 3 days, begin the washing process. Mix the water, salt, and a pinch of B. linens. Dip a clean cloth in the brine and lightly wipe the entire surface of the cheese.
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11
Wash the cheese every 2 days for the first 2 weeks. After the first week, add the white wine to your brine solution. You will notice a slippery, pinkish-orange coat developing.
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12
Reduce washing to twice a week for the next 4-6 weeks. Flip the cheese daily to prevent it from sticking to the mat and to ensure even moisture distribution.
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13
The Munster is ready when the rind is a deep orange and the paste feels soft and yielding when pressed in the center. Wrap in breathable cheese paper and refrigerate.
💡 Chef's Tips
Use the highest quality milk available, as the flavor of the pasture will shine through in the final cheese. Maintain extremely high humidity (90%+) during aging; if the rind dries out, the B. linens will die and the cheese won't ripen. If you see blue or green mold, wipe it off immediately with a cloth soaked in a strong salt-water solution. Always use non-chlorinated water, as chlorine can kill the delicate ripening cultures. Be patient with the 'stink'—the aroma is much more intense than the flavor, which remains creamy and savory.
🍽️ Serving Suggestions
Serve at room temperature with a side of caraway seeds to sprinkle over each bite. Pair with a glass of aromatic Alsatian Gewürztraminer or a crisp Riesling. Enjoy with warm, boiled potatoes and a side of salty jambon (ham) for a traditional meal. Spread onto a crusty piece of sourdough or dark rye bread. Accompany with slices of crisp apples or pears to balance the richness.