Sunday Roast

 How to Make Homemade Muenster Cheese

Muenster cheese is a semi-soft, creamy cheese with a mild flavor and a smooth, orange rind. Originating in the United States as an adaptation of the French Munster cheese, American Muenster is loved for its meltability and rich, buttery taste. It’s often used in sandwiches, grilled cheese, burgers, and even macaroni and cheese. If you're a cheese enthusiast, why not try making Muenster cheese at home? With the right ingredients and a bit of patience, you can enjoy your own homemade Muenster cheese.

Ingredients

• 2 gallons of whole milk (preferably non-ultra-pasteurized)

• 1/4 teaspoon mesophilic starter culture

• 1/4 teaspoon liquid calcium chloride (if using store-bought milk)

• 1/2 tablet rennet (or 1/4 teaspoon liquid rennet)

• 1 teaspoon cheese salt (non-iodized salt)

• Annatto coloring (optional, for the orange rind)

Equipment

• Large stainless steel pot

• Thermometer

• Long knife or curd cutter

• Slotted spoon

• Cheese mold

• Cheese mat

• Cheese press

• Aging container

Instructions

1. Heat the Milk

Pour the whole milk into a large stainless steel pot and heat it slowly to 90°F (32°C). Stir gently to prevent scorching. Once the temperature is reached, turn off the heat.

2. Add the Starter Culture and Calcium Chloride

Sprinkle the mesophilic starter culture over the milk and let it rehydrate for about a minute. Stir gently for another minute. If using store-bought milk, add calcium chloride at this stage and mix well.

3. Add Rennet

Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir it into the milk using an up-and-down motion for about 30 seconds. Cover the pot and let it sit undisturbed for 45 minutes to an hour, until the milk sets into a firm curd.

4. Cut the Curd

Using a long knife, cut the curd into 1/2-inch cubes. Allow the curds to rest for 5 minutes before gently stirring them. Gradually heat the curds to 100°F (38°C) over 30 minutes, stirring occasionally to keep them from sticking together.

5. Drain the Whey

Once the curds have firmed up, pour off the whey, leaving the curds behind. Transfer the curds into a cheese mold lined with cheesecloth.

6. Press the Cheese

Press the cheese at about 10 pounds of pressure for 15 minutes. Remove, flip, and press again for another 12 hours at 20 pounds of pressure.

7. Salting and Aging

Remove the cheese from the mold and sprinkle cheese salt on all sides. Let it air-dry at room temperature for a day. If you want the signature orange rind, lightly brush annatto coloring on the surface. Age the cheese in a humidity-controlled environment at 50–55°F (10–13°C) for about 2 to 4 weeks, flipping it every other day.

Enjoy 😋Your Homemade Muenster Cheese

After aging, your Muenster cheese is ready to enjoy! Slice it for sandwiches, melt it on burgers, or simply savor it on its own. Making cheese at home may take time, but the rich, creamy flavor of homemade Muenster is well worth the effort. Happy cheesemaking!

Do you love making homemade cheese? Share your experience and tips in the comments below🙏!

Edit This Article