Munster Cheese vs Triple Crème Cheese
In this article, we’ll explore the answers to the most common questions about Munster Cheese and Triple Crème Cheese, including:
- "What is the difference between Munster Cheese and Triple Crème Cheese?"
- "Is Munster Cheese and Triple Crème Cheese the same?"
- "How does Munster Cheese compare to Triple Crème Cheese cheese?"
- "How does the taste of Munster Cheese compare to Triple Crème Cheese?"
- "Is Munster Cheese or Triple Crème Cheese better?"
Comparing the Two Cheeses
Ranking
Munster is ranked #66 out of 375 types.
Triple Crème is ranked #46 out of 375 types.
Country of Origin
Munster Cheese comes from France. Triple Crème Cheese originated from .
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Munster Cheese has a AOC (1969). Triple Crème is not a protected cheese.
Milk Type and Treatment
Munster Cheese is made with cow milk that is typically raw. Information on the milk type and treatment for Triple Crème Cheese is not available.
Composition and Texture
Munster Cheese has a fat content of 45-48%. Munster's texture can be described as "semisoft". Triple Crème Cheese has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of none.
Flavor and Aroma
Munster Cheese has a strong, gamey flavor. Munster's aroma can be described as "gamey, aromatic".
Appearance and Aging
Munster Cheese's appearance is colored orangey-pink to orange-red , is available in flat wheel, 1-3 inches high, 5-8 inches diameter and is aged 4-6 weeks to 2-3 months .
Rind and Rennet Type
Munster Cheese's rind is described as washed, saltwater solution and uses traditional rennet.
Side-by-Side Comparison Table
Munster Cheese | Triple Crème Cheese | |
---|---|---|
Country of Origin | France | |
Specific Origin | Alsace, Lorraine, Franche-Comté | France is renowned for creating the style, but variations are now produced worldwide. |
Certification | AOC (1969) | None |
Milk Type | Cow's | |
Milk Treatment | Raw | |
Fat Content | 45-48% | Typically above 75% in the dry matter, which translates to about 40-50% total fat content. |
Moisture Content | Approximately 50-60%, contributing to its lush, creamy texture. | |
Rind | Washed, saltwater solution | |
Texture | Semisoft | |
Flavor | Strong, gamey | |
Aroma | Gamey, aromatic | |
Colors | Orangey-pink to orange-red | |
Forms | Flat wheel, 1-3 inches high, 5-8 inches diameter | |
Age | 4-6 weeks to 2-3 months | |
Rennet Type | Traditional rennet |