Munster is another washed-rind cheese that was originally made by monks!  In fact, the Latin word at the root of this cheese’s name means monastery. The authentic Munsters are quite smelly soft cheeses that are from the Alsace-Lorraine region of France.  In this recipe, I will show you how to make it more or less pungent depending on your own personal preference – from gooey, sticky orange rind to just a hint of peach color with some nice white fuzz more reminiscent of a bloomy rind cheese.  It is delicious (and the way the locals eat it) served with potatoes boiled in their skins along with a side salad.

This live, interactive session will happen at 1:00 pm MT on January 10, 2021 and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session and recipes which includes a list of equipment and ingredients needed (and where to source them).

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Your registration fee includes:

• Unlimited access to our Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class

REGISTER HERE

Special Ingredients and Equipment Needed:

Mesophilic Culture , Brevibacterium linens, Geotrichum candidum (optional)

Cheese Form/Mold (any round form or basket),Aging refrigerator