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Munster Recipe

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First made in the vicinity of the Vosges Mountains of France near the western border of Germany. Munster is similar to Brick but has less surface smear and undergoes less surface ripening.

This is a typical washed rind cheese that uses a regular brine wash to control unwanted mold and develop a characteristic rich flavor and ripening profile The added moisture helps the development of bacteria that gives this cheese its particular taste and color
  • Yield4 pounds
  • Agingtime under 3 months
  • Skill Levelintermediate
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1 Packet C101 Mesophilic Culture - Can substitute 1/8 tsp MA4002
  • 1/16 tsp C10 Bacteria Linens
  • 1/64 tsp C70 Geotrichum Candidum
  • 3/4 tsp Single Strength Liquid Rennet
  • Salt Non-Iodized
  • Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 4-5 Small Tomme Cheese Molds
  • Butter Muslin
  • Draining Mat