Muenster
GERMAN COUNTRY SALAD
4 lettuce cups 4 small red potatoes (about 1 pound),     cooked, cooled and sliced 8 oz. Wisconsin Muenster cheese 4 oz. ham or salami 1 small red onion, sliced and     separated into rings Mustard Dressing (recipe follows) 2 tablespoons chopped parsley
Arrange lettuce cups and potatoes on serving plate.  Cut cheese and ham into julienne; arrange on plate with onion rings.  Drizzle with dressing.   Sprinkle with parsley.  Serve with dark rye or pumpernickel bread and butter.   Makes 4 servings.
Mustard Dressing: In bowl whisk 1/3 cup vegetable oil, 3 tablespoons cider vinegar, 1 tablespoon grainy mustard, 1 teaspoon prepared horseradish and ¸ teaspoon sugar.  Stir in salt, to taste.  Makes about ¸ cup.
Tip: Shredding Muenster is easier if it is taken directly from the refrigerator.  It is easiest to measure cheese based on weight.   Remember - 4 oz. of cheese equals 1 cup shredded.

MUENSTER ROLLUP

1-1/2 cups (6 oz.) shredded     Wisconsin Muenster cheese 1 cup cooked shrimp 1/4 cup sliced green onions 2 eggs 1/4 teaspoon salt 1/8 teaspoon pepper 1 package (8 oz.) refrigerated     crescent rolls 1 tablespoon butter, melted

Stir together cheese, shrimp, onion, eggs, salt and pepper until thoroughly mixed.   Unroll crescent dough onto lightly floured surface.  Pinch together perforations on both sides of dough.  Fold in half crosswise.  Roll out to a 9x14-inch rectangle.  Brush with butter.  Spread cheese mixture in 2-inch strip along one long edge of dough.  Roll, starting at edge with filling.  Firmly pinch seam and ends together.  Moisten seam with water for 25 minutes or until golden brown.  Cool slightly before serving.  Cut into¸-inch slices.  Makes 28 appetizer servings.

Tip: The orange rind on Wisconsin Muenster results from the cheese being dipped in Annatto, a tasteless, odorless vegetable dye made from the seed of the Annatto plant.  Although cheesemakers produce most Muenster in loaves, they also make wheels.

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