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Muenster (English: / ˈ m ʌ n s t ər / or / ˈ m ʊ n s t ər /) is a semi-soft cheese created in the United States. It is thought to be an imitation of Munster cheese , a washed-rind cheese originating in Munster, Haut-Rhin , Alsace , which was familiar to German immigrants.
This soft white cheese is formed into flat cylinders, with two common dimensions: little Munster gérômé has a 7–12 cm (2.8–4.7 in) diameter; big Munster gérômé (commonly just called Munster) has a 13–19 cm (5.1–7.5 in) diameter. Munster cheese being produced. Cheese affinage; The cheese's crust must be washed regularly.
Farhang-e-Asifiya (Urdu: فرہنگ آصفیہ, lit. 'The Dictionary of Asif') is an Urdu-to-Urdu dictionary compiled by Syed Ahmad Dehlvi. [1] It has more than 60,000 entries in four volumes. [2] It was first published in January 1901 by Rifah-e-Aam Press in Lahore, present-day Pakistan. [3] [4]
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
In some cases words have entered the English language by multiple routes - occasionally ending up with different meanings, spellings, or pronunciations, just as with words with European etymologies. Many entered English during the British Raj in colonial India. These borrowings, dating back to the colonial period, are often labeled as "Anglo ...
By boiling and churning the buttermilk one obtains ricotta cheese. The product obtained by drying the ricotta clots is called chortan; [23] chor means "dry" and tan means "buttermilk" in the Armenian language. [24] In Azerbaijan, qurut is made in a similar way from strained yogurt. Yogurt is made from fresh milk and strained to make suzma qatiq ...
Pizza cheese, specially made for its melting qualities; Muenster cheese, extremely mild, semi-soft with annatto exterior, nothing like name-controlled washed rind Alsacian Muenster; Swiss cheese related to the Emmental cheese of Switzerland but slightly different Baby Swiss, mild variety; Lacey Swiss, mild, lower-fat variety; Smoked Swiss
While this American "Muenster" cheese is undoubtedly industrially mass-produced like "American cheese" (the variety), it does not really taste or feel like American. Its taste is salty and mildly astringent, perhaps with a hint of mushroom, like an extremely diluted cousin of Raclette or a good washed-rind cheese.