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- a baby, candy, it's like taking.
- TexRex72
I think I would do pepper jack as a secondary option. I never tried muenster on a cheeseburger. I don't like the cheese to overpower the burger, which can be done with thinner slices I suppose. That's probably more a restaurant problem, where they can overdo it with the cheese.
Yeah, no...I wouldn't say it's very overpowering, you can certainly taste it, but it doesn't hide the taste of the meat either.
Muenster becomes more assertive (but still nicely balanced) as it ages, but it also loses moisture and requires a higher temperature to melt, with a smaller window before it breaks.
@ROAD_DOGG33J I think the best thing you can do is visit a proper supermarket deli counter, if not an actual deli. Ask if they've got a good Muenster for melting on a burger (they should), and if you're polite, I'd bet you can even get a taste. Just consider that as its temperature increases and the volatile aromatic compounds get excited, it's going to get slightly more assertive than in its chilled state; that's the nature of flavor below certain temperatures (which says something about Coors and their cold activated cans).
And to provide a hint at why it's such a good melter, here's a pic of it being sliced:
Edam's nice, but as a semi-hard I wouldn't go to it for a burger; it doesn't melt as readily. There are lots of wonderful cheeses that I wouldn't bother using on a burger.No love for Edam? Makes the best cheese on toast.
Edit:
I may have put this in another thread, but Provel cheese is best cheese. Also provolone, and then mozzarella.
Discussion over.
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