How to Make Munster Cheese at Home

 

--- published by foodie Parmod.

Introduction: What Is Munster Cheese?

Munster cheese (not to be confused with the American Muenster) is a semi-soft, washed-rind cheese from the Alsace and Lorraine regions of France. Famous for its pungent aroma and creamy, earthy flavour, Munster is traditionally made with cow’s milk and aged in high humidity. Despite its bold smell, the cheese has a rich, buttery taste that pairs beautifully with potatoes, caraway seeds, or rye bread.

This blog post explains how to make Munster cheese at home using ingredients and tools accessible in the UK. It’s written in British English, optimised for Google SEO, and kept under 1000 words.

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Why Make Munster Cheese at Home?

Unique and satisfying cheesemaking experience

Control over ingredients and ageing

Impress friends with your homemade French cheese

No additives or industrial preservatives

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Ingredients (Makes Approx. 900g–1kg)

4 litres whole raw or non-homogenised cow’s milk

¼ tsp mesophilic starter culture (e.g. MA4001)

1/16 tsp Brevibacterium linens (for the orange rind)

½ tsp calcium chloride (if using pasteurised milk)

0.5 ml double-strength liquid rennet

Non-iodised cheese salt – about 2 tsp

Brine solution (18% salt to water)

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Equipment You Will Need

Large stainless steel pot (5+ litres)

Cheese thermometer

Cheese mould (Munster mould or small round camembert mould)

Cheese mat and draining board

Cheese press (optional for light pressing)

Cheese ageing container or mini cheese cave

Cheese paper or wrap for storing

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Step-by-Step Recipe: How to Make Munster Cheese

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Step 1: Warm the Milk

Pour 4 litres of milk into your pot and gently heat to 32°C, stirring slowly.

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Step 2: Add Cultures

Sprinkle the mesophilic starter culture and B. linens over the milk’s surface. Let sit for 2 minutes, then stir gently.

If using pasteurised milk, add calcium chloride at this stage.

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Step 3: Add Rennet

Dilute 0.5 ml of rennet in 50 ml cool water. Stir it into the milk for one minute, then cover and let sit undisturbed for 45 minutes until the curd forms.

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Step 4: Cut the Curd

Using a long knife, cut the curd into 1–1.5 cm cubes. Let them rest for 5 minutes, then stir slowly for 20 minutes to firm up.

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Step 5: Drain and Mould

Scoop the curds into your mould, allowing whey to drain naturally. Flip the cheese after 30–60 minutes. Let it sit in the mould for 8–12 hours, flipping once or twice more.

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Step 6: Brining

Remove the cheese from the mould and place it in a brine bath for 12 hours, flipping once halfway through. This salts the cheese and starts developing the rind.

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Step 7: Drying and Ageing

Let the cheese dry at room temperature (18–20°C) for 1–2 days until the rind is dry to the touch. Then transfer it to an ageing container in a cheese fridge or wine cooler.

Maintain ageing conditions at 12–15°C with 90–95% humidity.

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Step 8: Washing the Rind

Every 2–3 days, wash the rind with a light brine (1 tsp salt in 100 ml water). Add a tiny pinch of B. linens to the first wash if needed. This encourages the classic orange-pink rind and distinctive Munster aroma.

Age the cheese for 3–6 weeks, flipping regularly. The longer it matures, the stronger the aroma and flavour.

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What to Expect

A bold, orange washed rind

A creamy, supple centre

Earthy, mushroom-like flavours

A strong but pleasant smell

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Serving Suggestions

Serve with rye bread, steamed potatoes, or pickles

Perfect in French dishes like tartiflette or melted over grilled meats

Pair with Alsace white wines like Gewürztraminer or dry Riesling

Excellent on a cheeseboard with nuts and fresh apples

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Troubleshooting

No orange rind? Increase humidity or wash more frequently

Cracked rind? The cheese dried too quickly – reduce airflow

Too smelly too soon? That’s normal – age it longer and refrigerate

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How to make Munster cheese at home

Homemade Munster cheese UK

Washed-rind cheese recipe

French Munster cheese DIY

Soft cheese with orange rind

Brevibacterium linens cheese recipe

Semi-soft cheese making guide

French farmhouse cheese recipe

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Learn how to make authentic French Munster cheese at home using simple British ingredients. This step-by-step recipe shows how to create a soft, washed-rind cheese with a creamy centre and pungent rind. Perfect for cheese lovers and home artisans.

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Final Thoughts

Homemade Munster cheese is not for the faint-hearted – it’s bold, fragrant, and deeply flavourful. With a few simple tools and patience, you can recreate this classic French farmhouse cheese right in your own kitchen. Whether you're a cheesemaker or a foodie looking for your next culinary challenge, Munster offers an unforgettable experience in taste and texture.

--- write ✍️ by foodie Parmod.

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