Munster is a cheese made from raw milk. How do, nutritional value and chemical composition. Benefits and possible harm when consumed, recipes. The appearance of the variety.
Münster (Münster-Jerome) is a semi-soft French cheese with a rich characteristic smell and a washed crust, made from raw cow's milk. The French name is Munster or Munster-gerome. Taste - creamy spicy, tangy, flesh - light, with a slight yellowness. The quality of the structure depends on the degree of maturity. The younger the product, the softer and more tender it is. Crust color - from yellowish to deep orange. The dimensions of the head are 12-19 cm in diameter, from 2.5 to 8 cm in height and weighing up to 0.5 kg. But sometimes they make "petit-münster" of small sizes - weighing up to 150 g, with a head diameter of up to 10 cm and a height of 2-6 cm.
How is Muenster cheese made?
The ratio of the final product to the original is 1: 8. Whole milk is not pasteurized (heating is carried out to 32 ° C in a water bath), but is poured into boilers, thermophilic starter culture and rennet are added. For flocculation and separation of whey, 1-1, 2 hours is enough. Then part of the whey is poured, the curd mass is salted, the heads are pressed and prepared for further processing.
If before that the recipe for making Muenster cheese resembles the technology of cooking other types of fermented milk products, then the further processes are different. Not only salt is dissolved in the brine, but also brevibacteria (gram-positive anaerobic microcultures). With a damp cloth (or brush), the liquid is evenly applied over the entire surface of the cheese, then the product is lowered into the cellar or sent to a special chamber with a special microclimate (humidity - 90-95%, temperature - 15-16 ° C). New heads are always placed next to mature ones - this is an important condition for full fermentation.
It will not work to make Munster cheese, like others, leaving it for the ripening period - it requires constant attention. It is necessary to provide regular ventilation - no condensation should form. All moisture deposited on the walls or head is removed with sterile gauze. The crust is washed once every 1-2 days, as needed. By wringing out the rag, the brine is not drained, but collected in a container, where the number of bacteria, due to which a bright crust is formed, increases.
After 7-10 days, the heads need to be moved. Conditions for the second stage of maturation: 10 ° C at the same humidity. Now it is required to turn and wipe the cheese once every 72 hours. Some cheesemakers replace brine with dry white wine. In this case, the pulp acquires a pleasant piquant sourness.
To make the use of Muenster cheese in the future safe, it is necessary to observe the temperature regime, sterilize the pressing molds, drainage mats. If you make a mistake, pathogenic microorganisms will develop in milk. Therefore, some manufacturers violate the recipe by pasteurizing cow's milk.
In order for the microflora, which gives a reddish color to the crust, the characteristic taste and smell of the variety, to colonize the surface of the cheese, it is necessary to regularly wash the heads and provide increased humidity.
Composition and calorie content of Muenster cheese
The nutritional value of the fermented milk product is quite high, the fat content on dry matter is 45-50%.
The calorie content of Muenster cheese is 368 kcal per 100 g, of which:
- Proteins - 23.4 g;
- Fat - 30 g;
- Carbohydrates - 1.1 g;
- Water - 41.77 g.
Vitamins per 100 g:
- Vitamin A - 298 mcg;
- Retinol - 0.297 mg;
- Beta Carotene - 0.013 mg;
- Vitamin B1, thiamine - 0.013 mg;
- Vitamin B2, riboflavin - 0.32 mg;
- Vitamin B4, choline - 15.4 mg;
- Vitamin B5, pantothenic acid - 0.19 mg;
- Vitamin B6, pyridoxine - 0.056 mg;
- Vitamin B9, folate - 12 mcg;
- Vitamin E, alpha tocopherol - 0.26 mg;
- Vitamin PP - 0.103 mg.
Macronutrients per 100 g:
- Potassium, K - 134 mg;
- Calcium, Ca - 717 mg;
- Magnesium, Mg - 27 mg;
- Sodium, Na - 628 mg;
- Phosphorus, P - 468 mg.
Microelements per 100 g:
- Iron, Fe - 0.41 mg;
- Manganese, Mn - 0.008 mg;
- Copper, Cu - 31 μg;
- Selenium, Se - 14.5 μg;
- Zinc, Zn - 2.81 mg.
Digestible carbohydrates are represented by mono- and disaccharides (sugars) - 1.12 g.
Cholesterol - 96 mg per 100 g.
Fatty acids per 100 g:
- Omega-3 - 0.23 g;
- Omega-6 - 0.431 g.
Monounsaturated fatty acids per 100 g:
- Palmitoleic - 0.973 g;
- Oleic (omega-9) - 7.338 g.
Polyunsaturated fatty acids per 100 g:
- Linoleic acid - 0.431 g;
- Linolenic - 0.23 g.
The composition of Muenster cheese contains nonessential and irreplaceable amino acids, among which prevail:
- Lysine - improves collagen production and memory function;
- Glutamic acid - accelerates the distribution of energy throughout the body;
- Proline - prevents the destruction of joints;
- Serine - participates in the metabolism of fatty acids and the construction of the DNA chain.
The most saturated fatty acids are:
- Palmitic acid - stimulates the regeneration of the epithelium and prevents age-related changes;
- Stearic acid - strengthens the central nervous system at the cellular level.
Despite the high calorie content, a “summer” diet has been developed, the main ingredient of which is this type of cheese. This way to lose weight was chosen due to the rich composition of nutrients. Milk protein is quickly absorbed and replenishes energy reserves. The feeling of hunger does not arise, anemia does not develop. And most importantly, the stomach does not wean itself from digesting "heavy food" and will easily return to its usual diet. If you stick to this diet for 10 days, you can easily lose up to 5 kg. Of course, if you do not forget about an active lifestyle.
Useful properties of Muenster cheese
The special qualities of the fermented milk product make it possible to introduce it into the diet of persons suffering from anemia, diseases of the bone and nervous system, and frequent emotional stress.
Benefits of Muenster cheese:
- Supports the functions of the visual system, restores twilight vision.
- Normalizes the function of the nervous system and accelerates nerve-impulse conduction.
- Has a calming and relaxing effect, improves sleep.
- Reduces the level of "bad" cholesterol, prevents the development of atherosclerosis.
- Prolongs the vital activity of beneficial bacteria that are located in the lumen of the small intestine.
- It has a mild choleretic and diuretic effect.
- Helps the formation of muscle tissue, accelerates protein and carbohydrate metabolism.
- It has a beneficial effect on the work of the myocardium, stabilizes heart contractions.
- Stops the development of osteoporosis and degenerative-dystrophic changes in the spine.
- Strengthens hair, teeth and nails.
- It activates the immune system, accelerates the distribution of oxygen to all tissues and organs.
- Normalizes acid-base and water-electrolyte balance.
There are no restrictions on the use of a variety made from pasteurized milk. It can be introduced into the diet of women during pregnancy and lactation, children, as soon as they are allowed to switch to "adult" products. If the baby's stomach accepts cottage cheese, then it will be able to cope with Münster.
As already mentioned, a summer diet will help you get rid of those extra pounds. Positive properties of the cheese diet:
- stable replenishment of the body with useful substances and easily digestible protein;
- no need to change your lifestyle and give up physical activity;
- the taste goes well with fruits and raw vegetables, which helps to maintain a good mood and avoid losing weight.
Read also about the health benefits of Stilton cheese.
Contraindications and harm of Muenster cheese
An allergic reaction may develop with intolerance to milk protein.
It is dangerous to introduce a product from unpasteurized milk into the diet during pregnancy, lactation, the elderly, weakened patients and children under 14 years of age. The possible harm from Munster cheese can be explained by the body's unpreparedness for consumption.
With a minimal violation of storage conditions during transportation, it is possible to increase the activity of pathogenic bacteria, which are not completely destroyed, since pasteurization was not carried out.
You should not "get hooked" on this variety with a tendency to be overweight or obese, if the calorie content of the daily menu is not limited. You can gain weight quickly.
This variety has one more disadvantage - a sharp, not pleasant smell for everyone. In an unprepared person, it can cause unpleasant sensations, even nausea, which in the future will not allow you to enjoy the new taste.
