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The name "Munster" is derived from the Alsatian town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. "Géromé", a variant from munster, comes from the Vosgien patois pronunciation of the town of Gérardmer, located on the Lorrain side of the Vosges mountains, where it originates.
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.
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes. The legislation is designed to protect regional foods and came into force in 1992 and applies ...
A grateable Mexican cheese similar to American-style Munster cheese Lingallin: Oaxaca cheese: Named after the state of Oaxaca in southern Mexico, where it was first made [121] A white, semihard stretched curd cheese from Mexico, [122] [121] similar to unaged Monterey Jack, but with a stringy Mozzarella-like texture. Queso Crema: Queso de cuajo ...
Here's a guide to the most popular types of cheese. With all cheese made from the same base ingredient of milk, there's a whole range of tastes and textures. Here's a guide to the most popular ...
Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...
The list excludes specific brand names, unless a brand name is also a distinct variety of cheese. While the term "American cheese" is legally used to refer to a variety of processed cheese, many styles of cheese originating in Europe are also made in the United States, such as brie, cheddar, gouda, mozzarella, and provolone.
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.