Drew D’onofrio

Contributing Writer

dcd5412@psu.edu

Cheese: you know it, you love it, and inevitably put too much on your nachos. Is there such a thing as “too much cheese?” Yes. But is there such a thing as the “perfect” cheese? These are some hard hitting questions that I will be covering over the semester.

Today, we start out with a strong contender, and a thematically appropriate one at that. Muenster cheese. Muenster cheese is the more sophisticated older cousin of a sharp cheddar, but the younger cousin of havarti cheese. 

Even though Muenster cheese was introduced to the United States by German immigrants, it is not named after the German city of Münster. Regardless of its “controversial” history, muenster cheese is beloved by a lot of people in the world. Muenster cheese has the same tasting notes of a fine cheddar, but, with a touch of class and with a better melt-ability. Due to this melt-ability, it is fantastic for grilled cheeses or served as appetizers. 

It is smoother and milder, so I sadly cannot give it any higher than a 7/10. However, The Secret Cheese Council decided to give it a lower overall score of 6.5/10. I happen to disagree with the Council’s opinions, therefore I decree as the Head of the Cheese Council that muenster cheese shall receive the rating of a 7/10. This cheese has received its average score due to my personal belief that The search for the perfect cheese continues, if there is ever such a thing.