How To Make Munster Cheese

Forget that fake Muenster cheese from the grocery store! This Munster cheese is TOTALLY different. Semi-soft with a washed rind, it tastes like a cross between a Brie and a Raclette. In other words, it's divine.

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CHAPTERS
00:00 Munster Cheese
01:31 The Milk
01:42 Cultures
02:36 Rennet
03:13 Cutting the Curd
03:44 Stirring
05:20 Pour off the whey
05:36 Transfer to molds
06:21 Pressing
08:45 Munster Cheese, Explained
09:45 Salting
12:23 Washing
20:44 Tasting #1: 5 weeks
22:24 Wrapping
22:42 Tasting #2: 9 weeks
24:46 Melt Test
27:30 Tasting #3: 12 weeks

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