Muenster and Munster – they’re the same cheese, right? Let’s see.
The definitions would certainly indicate they’re identical:
- Muenster: a white, semi-soft, mild cheese made from whole milk.
- Munster: Muenster.
Essentially, the difference between Muenster and Munster is that the former is the American version, and Munster is from France; Munster is considered the more authentic cheese.
- Are similar to Jack cheese.
- Are semi-soft cheeses.
- Melt well.
- Is typically produced in Wisconsin.
- Came to Wisconsin from French immigrants in the late 1800s.
- Is made using whole cow’s milk.
- Has a mild flavor.
- Has a firmer texture than Munster.
- May or may not have an orange/red outer rind.
- Can be “rubbery, tasteless, and boring” if not made from an artisan producer.
- Is produced in France.
- Was originally made by Benedictine monks as a way to save milk.
- Is made from unpasteurized or pasteurized cow milk.
- The cows live in the Vosges mountains of eastern France.
- Has a stronger flavor than Muenster.
- Has an orange/red rind that is washed repeatedly.
- Is typically softer than Muenster, because it’s aged longer.
In conclusion, Munster cheese is the original, true cheese, created in eastern France. Muenster is the milder American version of the cheese.
I’ve never had Munster cheese, but I’m sure it’s excellent. Muenster, however, is one of my favorites to put on crackers or sandwiches.