Three places to find a killer Munster cheese

The origins of this famous soft Alsatian cheese, made from cow's milk, date back to the 7th century. It was born in the abbey that gave its name to the town of Munster. On the other side of the mountains, in the heart of the Vosges, it's called munster--géromé, or géromé for short, the name being an alteration of that of Gérardmer.

Marc Esquerré Published on 12/12/23 at 11:04 AM

How to recognize it? Munster cheese comes in the form of a cylinder a few centimeters thick and with a diameter approaching 20 cm. It is characterized by a blend of strength and sweetness. Its rind is reputedly very fragrant. There's a classic joke that if you lock a goat in a munster, it's the goat that comes out first! Its paste is smoother and more discreet, but with a lingering flavor. A well-aged Munster has a yellow hue, a supple paste and a melt-in-the-mouth texture.

It has been classified as AOC since 1969 and AOP since 1996. The production area covers seven départements, five in the Grand Est region (Bas-Rhin, Haut-Rhin, Vosges, Meurthe-et-Moselle and Moselle) and two in the Bourgogne-Franche-Comté region (Haute-Saône and Territoire de Belfort).

Roess farm ❤

Farm life can be seen here, in this pleasantly hilly location, where the house has been family-run since 1938 - four generations. For early risers, the cows are milked from 7am. For the rest of us, it's 6pm. Guided tours (all year round) give a better understanding of the steps involved in preparing the cheeses: munster, barikas, plain or spicy Vosges tomme and fromage frais.

Tasting notes: Pleasantly artisanal, pale yellow in color with a slight white line through the heart. The paste is fragrant, with a hint of hay and harvest, the texture soft as expected, with a nice thick rind. Good taste on the attack, typical of Munster, with good length.

Aged 3 weeks
Price: 14.60 euros per kg
4, Oberer Geisberg, 68140 Soultzeren

Gaec Vincent du Houtrou

A family affair where the rewards are counted in medals, won in particular at the Concours Général Agricole. The farm has grown from 4 to 70 cows over the years. Patrice now runs the farm, from breeding to milk processing and the preparation of PDO munsters. Yogurts are made in Bresse by his sister Lætitia. On-site sales Thursday, Friday and Saturday.

Tasting notes: Pale, very white when cut, almost chalky in appearance. The nose is discreet, revealing few farmhouse notes, and the texture confirms this character as it crumbles. The taste is more consensual, with a subdued farmhouse flavor. Allow to mature.

Aged 3 weeks
Price: 13 euros per kg
3, chemin du Houtrou 88360 Rupt-sur-Moselle

Landersen farm inn

The Landersen farmhouse inn is located at an altitude of 850 m, in the heart of the Munster valley. Operated by the same family since 1904, Jacques Bessey now runs the business, valued at 200,000 liters of milk a year. Munster cheese-making is a tradition carefully handed down.

Tasting notes: The rind is slightly reddish. The nose is quite pleasant, with hints of almond and dried fruit, and a good aromatic evolution. The paste is a little dry, but supple in the mouth, with a good hold and a fine rind. The cheese lacks a little character and mellowness, but the taste is clean and flawless.