Munster Cheese vs Saint Marcellin Cheese
Munster Cheese
Saint Marcellin Cheese
Munster Cheese is a soft cow-milk cheese from France, while Saint Marcellin Cheese is soft and made from cow milk, originating in France.
Buy Munster Cheese
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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 Is Saint Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Munster Cheese and Saint Marcellin Cheese?
- Aging: Munster Cheese (4-6 weeks to 2-3 months), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Munster Cheese (Strong, gamey), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Munster Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Alsace, Lorraine, Franche-Comté | Dauphiné, Rhône-Alpes, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Soft |
| Rind | Washed, saltwater solution | — |
| Aging | 4-6 weeks to 2-3 months | 2 to 3 weeks |
| Taste | Strong, gamey | Mild, tangy |
Taste Comparison: Does Munster Cheese Taste Like Saint Marcellin Cheese?
Munster Cheese reads as strong, gamey, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Munster Cheese at 4-6 weeks to 2-3 months develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Munster Cheese for Saint Marcellin Cheese?
In most recipes, Munster Cheese and Saint Marcellin Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Munster Cheese reads as strong, gamey while Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Munster Cheese or Saint Marcellin Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Munster Cheese suits recipes that want strong, gamey notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Munster Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Aging also differs: Munster Cheese is typically aged 4-6 weeks to 2-3 months, Saint Marcellin Cheese 2 to 3 weeks.
Is Munster Cheese similar to Saint Marcellin Cheese?
Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.
Can I substitute Munster Cheese for Saint Marcellin Cheese?
Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.
Does Munster Cheese taste like Saint Marcellin Cheese?
Munster Cheese reads as strong, gamey, while Saint Marcellin Cheese is mild, tangy.
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.
What is Saint Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Munster Cheese or Saint Marcellin Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.