🧀
Monchesteiner
Semi HardCow MilkSwitzerlandNONE
A semi-hard Swiss cheese from the Basel countryside. Made with pasteurized milk, it has a natural brown rind and mild, approachable flavor. Named after the municipality of Monchenstein near Basel.
Characteristics
Texture
Semi-firm, elastic, small holes
Flavor
Mild, buttery, slightly nutty
Add to Your Library
Save Monchesteiner to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.
Sign Up FreeStart Your Cheese Making Journey
Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.
Get Started FreeFree forever. No credit card required.