Abbaye de Citeaux Cheese vs Munster Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Munster Cheese is semisoft and made from cow milk, originating in France.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Munster Cheese?

Munster, also called Munster-géromé, is a soft cheese made from raw cow's milk in the Vosges of eastern France. Brine washing during aging leaves it with a moist orange rind, a penetrating smell and a very strong taste.

What's the Difference Between Abbaye de Citeaux Cheese and Munster Cheese?

• Milk treatment: Abbaye de Citeaux Cheese (thermized), Munster Cheese (unpasteurized)
• Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Munster Cheese (Semisoft)
• Rind: Abbaye de Citeaux Cheese (washed), Munster Cheese (Washed, saltwater solution)
• Aging: Abbaye de Citeaux Cheese (three weeks), Munster Cheese (4-6 weeks to 2-3 months)
• Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Munster Cheese (Strong, gamey)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Munster Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Munster Cheese brings strong, gamey character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Munster Cheese's gamey, aromatic. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Munster Cheese at 4-6 weeks to 2-3 months.

Can You Substitute Abbaye de Citeaux Cheese for Munster Cheese?

In most recipes, Abbaye de Citeaux Cheese and Munster Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan, brined bite and body where the recipe calls for semisoft. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Munster Cheese brings strong, gamey notes.

Which Is Better, Abbaye de Citeaux Cheese or Munster Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a semisoft profile, Munster Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Munster Cheese fits dishes calling for strong, gamey.

Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Munster Cheese?

No, they're distinct cheeses. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Munster Cheese 4-6 weeks to 2-3 months.

Is Abbaye de Citeaux Cheese similar to Munster Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Citeaux Cheese for Munster Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Citeaux Cheese taste like Munster Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Munster Cheese is strong, gamey. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Munster Cheese is closer to gamey, aromatic.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Munster Cheese made of?

Munster Cheese is made from cow milk (unpasteurized), using traditional rennet. It's typically aged 4-6 weeks to 2-3 months. It originates in France.

Which should I choose, Abbaye de Citeaux Cheese or Munster Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Munster Cheese is semisoft.