Comedian Rodney Dangerfield’s signature line was: "I don't get no respect!" If Muenster cheese could talk it might say the same – cheese epicures mostly ignore it. Maybe because it was developed in the US, and, AFAIK, is made solely in the US.

But it’s good cheese. It melts about as well as “American” cheese, but has much more flavor. American cheese is nearly always sold in thin slices, but Muenster is usually sold as neat rectangular blocks, which can be cut to substantially thick slices, well shaped for a sandwich. Or cubes if you want that form.

Here’s a pretty good article about it.

www.wisconsincheeseman.com/blo...ster-cheese-recipes/

And here’s my Muenster cheese sandwich on German-baked Mestemacher pumpernickel with Branston Original Pickle, Thumann’s Düsseldorf mustard, and fresh-ground black pepper:



It was darned good!

And here’s an egg and Muenster cheese sandwich:







I sat the sandwich in my microwave for a few seconds to get the cheese melty.

It took me awhile to get around this bad boy, but I enjoyed every moment of the effort! I ate the trimmed-off egg crescents separately.

If you’ve never tried Muenster, give it a chance!

I make grilled cheese with Muenster and slicing Pepperoni. I prefer rye bread but use whatever is in the house. Muenster is definitely a favorite!

I like Muenster, but I find it fairly bland. I mostly use it together with another stronger flavored cheese.

Munster melts perfectly on a egg sandwich on a roll. I also make grilled cheese sammys with it and dunk in tomato soup. Mmmm.

Interesting. I've been to the town of Muenster in Texas. Muenster was settled by German immigrants so I always assumed Muenster was a German product.

I'll add Muenster to my shopping list.

Thanks for the pics, now I'm hungry!
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Hope you eat plenty of roughage to go with that

Muenster is one of my favorite flavors of cheese. I didn’t know it was exclusively made in the US. I’ll have to share some with my friends from Lyon France (the center of the food world, according to them) the next time we see them.

quote:

Originally posted by BigSwede:
Hope you eat plenty of roughage to go with that

Not sure what you mean. The German-baked Mestemacher pumpernickel is made from flour that’s milled exclusively from whole-grain rye, which has LOTS of fiber (roughage). In fact, there’s almost nothing in it but coarse-ground rye and water.

Perhaps you know that, and your comment was intended to be ironic.

Pumpernickel is German for “farting devil” – a consequence of its high fiber content.

www.google.com/amp/s/www.huffp...-bread_n_7019078/amp

Also of interest: Most American-made pumpernickel breads get their dark color from additives (coffee, cocoa, and dark molasses). But this German pumpernickel is darkened solely by a long (18- to 24-hour) baking process that promotes the Maillard reaction. The same reaction that darkens seared steaks.

I love everything about this post.

That looks good enough to eat! I'm going to look into that Mestemacher bread. Do you buy it online?

Just polished off a Muenster grilled cheese sammich,

quote:

Originally posted by UTsig:
I make grilled cheese with Muenster and slicing Pepperoni. I prefer rye bread but use whatever is in the house. Muenster is definitely a favorite!

Same for me. I like it okay, but it is bland.