Thread: Munster cheese on pizza?

zxcvbob wrote:
>
> Not real Alsatian muenster, but the sliced American kind with the
> orange food coloring on the "rind". Do you think it would work? Or
> should I just stick with provolone and/or American (low moisture)
> mozzarella?

It's pretty bland. Why wouldn't it work?
It's also somewhat fatty, so it should melt okay.

Mark Thorson wrote:
> zxcvbob wrote:
>> Not real Alsatian muenster, but the sliced American kind with
>> the orange food coloring on the "rind". Do you think it would
>> work? Or should I just stick with provolone and/or American
>> (low moisture) mozzarella?
>
> It's pretty bland. Why wouldn't it work? It's also somewhat
> fatty, so it should melt okay.


That's just what I was thinking.

Bob

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> Not real Alsatian muenster, but the sliced American kind with the
> orange food coloring on the "rind". Do you think it would work? Or
> should I just stick with provolone and/or American (low moisture)
> mozzarella?

I don't know. I would stick with provolone and mozzarella.
Actually, I use mozzarella and parmesan.

> I bought a half a pound of munster cheese last week because it was
> on sale, and I know from past experience that it doesn't make that
> great a sandwich.

Does someone else in your family like it? I ask because I cannot
imagine buying cheese, even on sale, that I didn't think would be good
in a sandwich and had no other use for. We like monster cheese in our
house. We thought it made a great grilled cheese sandwich, and we eat
it with ham or other meats in sandwiches.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> Not real Alsatian muenster, but the sliced American kind with the orange
> food coloring on the "rind". Do you think it would work? Or should I
> just stick with provolone and/or American (low moisture) mozzarella?
>
> I bought a half a pound of munster cheese last week because it was on
> sale, and I know from past experience that it doesn't make that great a
> sandwich.
>

Ooo, noooo. You are not worthy of muenster cheese. It is wonderful on
sandwiches. But it is best cold so I think not good for pizza. Leave the
muenster to those of us who love it. For your pizza use Italian mozzarella.

Ranée at Arabian Knits wrote:
> In article <[email protected]>,
> zxcvbob <[email protected]> wrote:
>
>> Not real Alsatian muenster, but the sliced American kind with the
>> orange food coloring on the "rind". Do you think it would work? Or
>> should I just stick with provolone and/or American (low moisture)
>> mozzarella?
>
> I don't know. I would stick with provolone and mozzarella.
> Actually, I use mozzarella and parmesan.
>
>> I bought a half a pound of munster cheese last week because it was
>> on sale, and I know from past experience that it doesn't make that
>> great a sandwich.
>
> Does someone else in your family like it? I ask because I cannot
> imagine buying cheese, even on sale, that I didn't think would be good
> in a sandwich and had no other use for. We like monster cheese in our
> house. We thought it made a great grilled cheese sandwich, and we eat
> it with ham or other meats in sandwiches.
>
> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/

I don't know about the "monster" part, but I'm with you. I tend to not
buy any cheese that is experimental for use. Cheese is too expensive to
experiment with.. my opinion of course.

But if someone I trust to have good taste, if they post a recipe, I will
give it a try.

BTW, I was just poking you on the "monster" thing. If there is anyone
that doesn't spend time spelling correctly, or using proper grammar, it
is me.

I hope you have a nice week :-)

Bob

In article <hbgtmf$2tb$[email protected]>,
Bob Muncie <[email protected]> wrote:

> I don't know about the "monster" part, but I'm with you.

It's just our family name for muenster. Started with my husband, but
of course, the children love it. Same way with roast beast, pyonders,
slamber, nutball soup and gooballs. I'll let others decipher what those
are.

> BTW, I was just poking you on the "monster" thing. If there is anyone
> that doesn't spend time spelling correctly, or using proper grammar, it
> is me.

S'alright.

> I hope you have a nice week :-)

Thank you. It is a busy week for us here, but our first term break
is the week after that.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Sun 18 Oct 2009 09:48:33p, zxcvbob told us...

> Not real Alsatian muenster, but the sliced American kind with the
> orange food coloring on the "rind". Do you think it would work? Or
> should I just stick with provolone and/or American (low moisture)
> mozzarella?
>
> I bought a half a pound of munster cheese last week because it was
> on sale, and I know from past experience that it doesn't make that
> great a sandwich.
>
> Bob
>

I remember as a teenager, a German schoolmate's mother serving us Muenster
and black radish sandwiches on pumpernickel with a smear of sweet butter.
Very tasty, but I imagine it was real Alsatian Muenster.

I see no reason why you couldn't use your cheese on a pizza. Folks put all
kinds of cheese on pizza. You'd at least be combining it with various
other flavors.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> Not real Alsatian muenster, but the sliced American kind with the orange
> food coloring on the "rind". Do you think it would work? Or should I
> just stick with provolone and/or American (low moisture) mozzarella?
>
> I bought a half a pound of munster cheese last week because it was on
> sale, and I know from past experience that it doesn't make that great a
> sandwich.


Moz by itself can be bland so I mix in other cheese like provolone and swiss
and sometimes even a nice sharp cheddar. Monster cheese would be good too.

Paul

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> Not real Alsatian muenster, but the sliced American kind with the
> orange food coloring on the "rind". Do you think it would work? Or
> should I just stick with provolone and/or American (low moisture)
> mozzarella?
>
> I bought a half a pound of munster cheese last week because it was
> on sale, and I know from past experience that it doesn't make that
> great a sandwich.
>
> Bob

I see no reason why it would not work.
I happen to like Muenster.

My favorite way to serve it tho' is grated and used in a cheese ball.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>
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Subscribe: [email protected]

"zxcvbob" <[email protected]> ha scritto nel messaggio
> Mark Thorson wrote:
>> zxcvbob wrote:
>>> Not real Alsatian muenster, but the sliced American kind with>>> the
>>> orange food coloring on the "rind". Do you think it would>>> work? Or
>>> should I just stick with provolone and/or American>>> (low moisture)
>>> mozzarella?
>>
>> It's pretty bland. Why wouldn't it work? It's also somewhat>> fatty, so
>> it should melt okay.
>
>
> That's just what I was thinking.

I wouldn't do it, but then I don't make pizza with any cheese I'd call
bland. My mozzarella from the supermarket does a milky dance on my tongue.
When I make my favorite pizza it has only a soft cheese much like goat
cheese and arugula drizzled with best olive oil.

There are pizzas on the menu with milder cheeses, but usually paired with
speck, or smoked ham, and certainly not with tomato, etc. It hardly seems
worth using cheese if you smother it.

"Paul M. Cook"

> Moz by itself can be bland so I mix in other cheese like provolone and
> swiss and sometimes even a nice sharp cheddar. Monster cheese would be
> good too.

Either you are not using good enough mozzarella, or you are drowning it with
too many strong flavors.

On Oct 19, 12:48*am, zxcvbob <zxcv...@charter.net> wrote:
> Not real Alsatian muenster, but the sliced American kind with the
> orange food coloring on the "rind". *Do you think it would work? *Or
> should I just stick with provolone and/or American (low moisture)
> mozzarella?
>
> I bought a half a pound of munster cheese last week because it was
> on sale, and I know from past experience that it doesn't make that
> great a sandwich.
>
> Bob

Sorry - but I wouldn't like it on pizza. Mozza or nothing. It there
maybe a cheese soup that might call for muenster?

zxcvbob wrote:
> Not real Alsatian muenster, but the sliced American kind with the orange
> food coloring on the "rind". Do you think it would work? Or should I
> just stick with provolone and/or American (low moisture) mozzarella?
>
> I bought a half a pound of munster cheese last week because it was on
> sale, and I know from past experience that it doesn't make that great a
> sandwich.
>
> Bob



Will it melt well? I can remember many breakfasts when I was a
kid of toasted Italian-type bread, buttered and still hot, with
slices of real imported Muenster softening on top and very milky
coffee to drink. Yum!

gloria p

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> Not real Alsatian muenster, but the sliced American kind with the orange
> food coloring on the "rind". Do you think it would work? Or should I
> just stick with provolone and/or American (low moisture) mozzarella?
>
> I bought a half a pound of munster cheese last week because it was on
> sale, and I know from past experience that it doesn't make that great a
> sandwich.
>
> Bob

Bob,
It's actually really good in omelets. My SO likes the stuff so I buy it for
her. I didn't like it very much until I used it in a mushroom omelet. Tasted
great.

I think it was the 'Munchee' brand.

Jon

"Giusi" <[email protected]> wrote in message
news:[email protected]..
>
> "Paul M. Cook"
>
>> Moz by itself can be bland so I mix in other cheese like provolone and
>> swiss and sometimes even a nice sharp cheddar. Monster cheese would be
>> good too.
>
> Either you are not using good enough mozzarella, or you are drowning it
> with too many strong flavors.

I make pizza like they do in Italy for the most part Sauce, which is
tomatoes run through a mill, cheese, some fresh herbs like basil leaves and
oregano and parmesan to finish. I've had freshly made moz and it is divine.
But kind of bland. A little Swiss and provolone really add a nice dimension
of flavor. I'm goig for flavor not authenticity.

Paul

zxcvbob said...

> Not real Alsatian muenster, but the sliced American kind with the
> orange food coloring on the "rind". Do you think it would work? Or
> should I just stick with provolone and/or American (low moisture)
> mozzarella?
>
> I bought a half a pound of munster cheese last week because it was
> on sale, and I know from past experience that it doesn't make that
> great a sandwich.
>
> Bob


Bob,

Since you've got the stuff. Give it a try or you'll never know.

That said I've never tried Munster.

My only question would be, does Munster melt faster/same as/slower than
Mozzarella? So the pizza comes out just right at the same time,

Good luck,

Andy

On Mon, 19 Oct 2009 13:31:41 -0500, Andy <[email protected]> wrote:

>zxcvbob said...
>
>> Not real Alsatian muenster, but the sliced American kind with the
>> orange food coloring on the "rind". Do you think it would work? Or
>> should I just stick with provolone and/or American (low moisture)
>> mozzarella?
>>
>> I bought a half a pound of munster cheese last week because it was
>> on sale, and I know from past experience that it doesn't make that
>> great a sandwich.
>>
>> Bob

I like muenster but it's too good to waste on pizza. Muenster is
wonderful on seeded rye with lettuce, tomato, and Spam. Spam is also
too good to waste on pizza.

I like Munster for melting - especially on French Onion Soup. But for
melting and FLAVOR you can't beat Havarti. Try plain (not dill etc,)
havarti on lavosh - Armenian Cracker Bread. Top with raw sweet
onion, bell peppers, black olives and stick it in the oven till the
cheese bubbles. (watch carefully!) Break into pieces about the size
of a playing card and serve with wine or beer.
lynn in fargo

Lynn from Fargo wrote:
> I like Munster for melting - especially on French Onion Soup. But for
> melting and FLAVOR you can't beat Havarti. Try plain (not dill etc,)
> havarti on lavosh - Armenian Cracker Bread. Top with raw sweet
> onion, bell peppers, black olives and stick it in the oven till the
> cheese bubbles. (watch carefully!) Break into pieces about the size
> of a playing card and serve with wine or beer.
> lynn in fargo
>

Never tried melted havarti before. Thanks, I will give this a try.


Becca