Munster is another washed-rind cheese that was originally made by monks!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.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make this cheese
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kate Johnson is the founder and lead instructor for The Art of Cheese. Read more about Kate HERE