Cheese of the Week - Muenster

Muenster is a cheese from the United States, not to be confused with the French variety, Munster. The name Muenster is derived from an English transliteration of Münster, a city in Germany. The original name of the French cheese comes from Alsatian abbey of Munster in the Vosgian mountains. Munster translates as "monastery", altered from Latin monasterium.

Its taste is comparable to that of both typical white American cheese and a sharp jack cheese.

Muenster is a smooth textured cheese with an orange rind and a white interior. This washed-rind cheese is made from cows’ milk. The orange color is derived from vegetable coloring. It usually has a very mild flavor and smooth, soft texture. In some cases, when properly aged, it can develop a strong flavor with a pungent aroma. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza.
American versions are sold younger, and with a weaker taste, than European versions.

Country of origin    United States
Source of milk    Cows
Texture    Soft
Fat content    8.5 g / oz
Protein content    6.6 g / oz


Muenster Chicken and Mushrooms

Ingredients

6 skinless, boneless chicken breasts
1 1/2 cups milk
2 cups dried bread crumbs, seasoned
6 slices Muenster cheese
1 cup fresh sliced mushrooms
1/2 cup chicken broth

Directions

Preheat oven to 350 degrees F (175 degrees C).
Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.