Muenster (Münster)

Muenster (Münster): Nutrition, History and Cooking Guide

Muenster (American spelling) or Münster (European) is a washed-rind semi-soft cheese that exists in two distinct forms. The American Muenster is a pale, mild, semi-soft cheese developed from the traditions of German and Alsatian immigrants in the Midwest — relatively young, mild, and primarily valued for its melting properties. The European Münster — specifically Munster-Géromé from the Alsace region of France, holding PDO status — is a significantly more pungent, complex, washed-rind cheese with a distinctive orange-red rind, produced from raw milk, aged six to eight weeks, and periodically washed with brine to encourage the development of Brevibacterium linens bacteria that produce its characteristic aroma and flavour. The nutritional data in this entry likely represents the American Muenster style based on the protein and fat figures.

Nutritional Value and Uses

Muenster provides 271 kcal and 24.7 g of protein per 100 g, with 17.6 g of fat — notably high in protein relative to calories for a semi-soft cheese. Calcium at approximately 717 mg per 100 g is excellent. American Muenster melts very smoothly — excellent for grilled cheese sandwiches, cheeseburgers, quesadillas, and Reuben sandwiches. Its mild, slightly creamy flavour suits everyday cooking well. Authentic Alsatian Münster-Géromé is a serious connoisseur's cheese — serve at room temperature with cumin seeds (the traditional Alsatian accompaniment) and Gewürztraminer wine, and eat with respect.