Talk:Muenster cheese

Untitled
Did anyone even read the outside links? The cheese is Alsatian, the Wisconsinites were most likely German immigrants, Muenster IS the German spelling, not an anglicisation, not that it matters, it was produced in Germany historically, the monks were French (? Alsatian. 'nuff said), and there's even an Irish origin theory, not altogether ridiculous as Munster/Muenster does resemble Irish cheeses and French cheeses rather less so. (Germany does have Butterkaese, which bears a passing resemblance to this cheese.)

It's also outrageous that no mention is made of AOC Munster.

This article needs to be a lot better than it is. 98.180.8.57 (talk) 04:58, 14 June 2011 (UTC)

This highly industrialized product was surely never produced in this form in Germany and then exported to the U.S. In my opinion (the article is completely lacking in sourcing, so my opinion would be as good as anything in the article, I suppose), US cheesemakers must at some point have decided that this product resembled the Alsatian cheese from Munster, Haut-Rhin and thus named it after that town's cheese. If -- as the article currently alleges -- this cheese were produced in German monasteries outside the upper Alsatian region, it would be more convincing if one or two of these monasteries were to be specifically mentioned. I suspect that this will not be possible, as the hypothesis is probably counterfactual.--Bhuck (talk) 13:25, 22 December 2007 (UTC)

Those nutrition facts don't mention what portion they're listing the content of. —Preceding unsigned comment added by 75.72.21.221 (talk) 01:22, 31 December 2007 (UTC)

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Description of taste
In everything I've read about Muenster cheese, the best description is that it has a "buttery" and mildly salty flavor. To me, this description is more accurate than comparing it to "American" or "Jack" cheeses which it does not resemble. 76.99.49.53 (talk) 00:13, 25 October 2010 (UTC)buddmar

I agree, although I might describe the differences in a different way. While this American "Muenster" cheese is undoubtedly industrially mass-produced like "American cheese" (the variety), it does not really taste or feel like American. Its taste is salty and mildly astringent, perhaps with a hint of mushroom, like an extremely diluted cousin of Raclette or a good washed-rind cheese. American is overpoweringly salty with a buttery flavor and never even a hint of funkiness. The texture is also different. "Muenster" has a slight elasticity reminiscent of medium-soft cheeses like Raclette. American loaf cheese slices on the other hand are easily broken into jagged pieces when cold, and the teeth of a serrated knife leave ridges running through the slice. They are similar only in being mild soft sliced cheeses, but many would fit this profile in the US. The overall point is that taste judgments (especially erroneous ones) have no place in Wikipedia unless they are sourced. — Preceding unsigned comment added by 108.2.111.213 (talk) 01:02, 18 February 2013 (UTC)

Request for removal;
"American versions are sold younger, and with a weaker taste, than European versions.[2]."

This is beyond silly. Both cheeses have nothing to do with each other.

The subtle anti-American air to this article smells like bad cheese from a distance. — Preceding unsigned comment added by 12.178.133.130 (talk) 20:42, 12 April 2013 (UTC)

"Sweet Muenster Cheese"?
There is a line "It is distinct from the processed dairy food Sweet Muenster Cheese" but there is no citation explaining what that is. An internet search for "sweet muenster cheese" returns absolutely nothing except this Wikipedia page. Should this line be removed?
 * I removed it. Unsourced junk. oknazevad (talk) 16:10, 21 May 2024 (UTC)

"American" Muenster Cheese
"Muenster or munster is a semi-soft cheese from the United States." This cheese (in this style) need not be from the United States. I hold in my hands, a package of Amsteluelder MUENSTER cheese, PRODUCED IN HOLLAND. The cheese is definitely not https://en.wikipedia.org/wiki/Munster_cheese, and fairly similar to the American product even with small holes, but no orange rind (which is actually not in all American muenster cheese either, anyway).

I can't find a company website, but the cheese is widely advertised on the internet; here is one link: https://breadberry.com/#!/hb/c/10438-0/c/10440-10438/sa/24/m/000000/r/182198/he/Brooklyn/kosher-cheese/kosher-dairy/

Advertisements showing photos for several American Muenster cheese with no orange rind:

https://www.mercato.com/item/muenster-cheese-8-ounces/71803?featuredStoreId=13&region_id=71008887

https://www.walmart.com/grocery/ip/Great-Value-Muenster-Cheese-Block-8-oz/10452777

https://www.walmart.com/ip/Sargento-Sliced-Muenster-Natural-Cheese-11-Slices/11964914

https://houseofkosher.com/#!/hb/c/438-0/c/440-438/r/72353/he/Philadelphia/kosher-dairy/kosher-cheese/haolam-muenster-cheese-reduced-fat-sliced-natural-cheese-6-oz-passover

https://www.instacart.com/products/284621-haolam-sliced-cheese-muenster-6-oz

Drsruli (talk) 20:20, 27 March 2021 (UTC)


 * Anytime a cheese is said to be "from" a location, unless it's a specific protected variety, it's assumed that they're referring to the style, nit the exact product. oknazevad (talk) 16:11, 21 May 2024 (UTC)

"The orange tinge of Munster's rind occurs naturally as a byproduct of the cheese-making process."
This contradicts previous statements in the article, attributing the orange rind to addition of annatto. Also, this statement is contained nowhere in the listed reference https://web.archive.org/web/20170109022633/http://informingape.com/stories-and-tips/muenster-vs-munster-youve-likely-never-munster-cheese/. Drsruli (talk) 05:50, 30 March 2021 (UTC)


 * Munster, the Alsatian cheese, has a naturally orange rind from aging. Muenster, the American-originating cheese, is colored with annatto. You're confusing them. That said, the last paragraph spends too much time on the Alsatian cheese, which has its own article. I'm going to trim it. oknazevad (talk) 16:08, 21 May 2024 (UTC)