Cook Time: 8 minutes. Total Time: 13 minutes. Servings: 4 people. Author: Eric Samuelson. Ingredients 8 ounces sliced or shredded Muenster cheese 2 tablespoons butter 8 slices your favorite bread.
Instructions Place 2 oz of the shredded or thinly sliced muenster between the bread. Turn your electric griddle to medium temperature. When it heats up add 1 tablespoon of butter a time. Spread the butter around with a spatula. Add the sandwiches to the griddle.
Should take around 5 minutes. Cook until the other side has browned about another minutes. Serve hot! Notes If you don't have a griddle use a frying pan do one sandwich at a time. Tried this recipe? Mention eatlikenooneelse or tag eatlikenooneelse. Comments Meunster cheese makes a very good Spinach qiisch.
What is Muenster cheese? The History of Muenster cheese It was originally made by Benedictine monks that migrated to the Alsace region of France. How does it taste? How should I eat it? What should I drink it with? How do you like to eat your Muenster cheese? Do you eat the rind?
Let us know in the comments! Share this post. How do you keep it from becoming gummy when you make it into a Chile con queso. Leave a Reply Cancel reply Your email address will not be published. Contact Info. It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food Sweet Muenster Cheese.
If you stir a cheese sauce much after the cheese is added, particularly with certain cheeses such as Swiss, it may become stringy. Muenster usually has a very mild flavor and smooth, soft texture. But when heat is introduced, the protein structure falls apart and the emulsion breaks—the fat globules come together into a greasy pool and the proteins congeal to form a stringy mess. There are also claims that the cheese is not French or German origin and is originally from Ireland.
The cheese is thought be named after the Irish province of Munster, in Ireland. A dry, slightly acidic wine is best for fondue as the acidity helps to denature and separate the protiens in the cheese, giving the fondue a stringy quality.
If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. Beer: Belgian ales, brown and pale ales, lagers including pilsners , and dark porters and stouts all go well with Muenster. To prevent it from becoming stringy, I sprinkle a little lemon juice on the grated mozzarella before adding it to a cream sauce, then stir it in over low heat.
Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Home Answers About. Ricotta and Fruit Graham Cracker Snacks. Baked Ham and Smoked Gouda Sliders. View Recipes. Pairing your white or orange cheddar cheese Whether you're pairing white or orange cheddar cheese, it's the age and sharpness of the cheese that will determine the best beer, wine, or liquor to match up with your chunk of cheddar.
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