Munster Cheese Recipe
A soft French cheese from the Vosges mountains known for its strong scent and mild, buttery taste.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Ingredients
Method
Cheese Making Directions
- 1
- 2
Add Cultures
Once the milk is heated, add the mesophilic starter culture and stir gently. Allow it to sit for about 30 minutes to acidify.
- 3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water. Add the rennet solution to the milk and stir gently for about 30 seconds. Let it sit undisturbed for 1 hour until curds form.
- 4
Cut the Curds
Once the curd is set, cut it into 1-inch cubes using a long knife. Allow it to rest for 5 minutes.
- 5
Cook the Curds
Slowly heat the curds to 38°C (100°F) over the course of about 30 minutes, stirring gently to prevent matting.
- 6
Drain the Curds
Once the curds have reached the desired temperature, pour them into a colander lined with cheesecloth. Allow whey to drain for about 30 minutes.
- 7
Salt the Curds
Transfer the curds to a bowl and mix in the salt evenly. Form the curds into a round shape.
- 8
Shape the Cheese
Place the cheese in a mold and press gently to remove excess whey. Allow it to sit for several hours at room temperature.
- 9
Brining
Prepare a brine solution by dissolving salt in water. Submerge the cheese in brine for 12-24 hours, depending on desired saltiness.
- 10
Aging
Remove the cheese from the brine and let it age in a cool, humid environment (around 10-12°C or 50-54°F) for 4-6 weeks, flipping regularly.
