-=> Quoting Dave Drum to Jim Weller <=-
 
 DD> "munster vs muenster cheese"

 Real French Munster cheese is a washed rind cheese smeared with B.
 linens and therefore pungent smelling, although not as strongly as
 Limburger.

 American "Muenster" is a mild cheese dyed with annatto.
     
 JW> "real" Brick is kind of close too.

 DD> When buying brick cheese I *always* leave that noted as "cheese food" 
 DD> or "pasteurized process" where found. 

There are also two kinds of Brick.
 
Many supermarket brick cheeses are mild and neutral flavored, sort
of like a cross between Monterey Jack and mozzarella. Sometimes they
too are dipped in a solution containing annatto, which gives them an
orange color similar to that produced by the B. linens bacteria.

But the real thing is rind washed and smeared, then cellar ripened
for 2-6 months becoming quite potent. It is made in Wisconsin and
commonly sold just in the American Midwest but I have found it in
good Canadian big city cheese shops, but not supermarkets.

I have never encountered processed Brick let alone Brick "cheese
food".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Antipasto Pasta Salad
 Categories: Appetizers, Pasta, Mushrooms, Salads, Cheese
      Yield: 8 Servings
 
      1 lb Penne or rotini. uncooked
     12 oz Roasted peppers, in strips
     12 oz Marinated artichoke hearts
      1 c  Diced Muenster, Brick or
           Provolone cheese
      1 c  Mushrooms, sliced
    1/2 c  Chopped red onion
    1/3 c  Chopped fresh basil
    2/3 c  Caesar or italian
           -salad dressing
           Freshly ground pepper
           Sliced Pepperoncini
 
  Prepare pasta. While pasta is cooking, combine pepper strips,
  artichoke hearts, cheese, mushrooms, onion and basil in a large
  bowl.
  
  When pasta is done, drain and rinse with cold water. Drain well
  and add pasta and dressing to bowl; toss well. Cover; refrigerate
  at least 1 hour before serving. Garnish with black pepper and
  pickled pepperoncini peppers.

MMMMM


Cheers

Jim


... Let's get another thing straight. All cheese is processed. All of it.

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