Munster has been the flagship Vosges cheese since the 7th century. Protected by AOP since 1969, it comes as Munster (round) and Petit Munster. But the real treasure is farmhouse Munster.
History of the Munster AOP
Munster has been made in the Vosges since at least the Middle Ages. Legend attributes its creation to Benedictine monks at the Abbey of Munster (in Alsace, Fecht valley), who are said to have developed the washed-rind ripening technique to preserve cheese produced during the summer on the Vosges chaumes.
The Protected Designation of Origin was created in 1969, making Munster one of the first French cheeses to benefit from such protection. The AOP geographical area covers both slopes of the Vosges: the Alsatian side (Haut-Rhin) and the Lorraine side, including the southern Vosges around La Bresse. This Alsatian-Lorraine duality is reflected in the name itself: “Munster” in Alsace, “Munster-Géromé” on the Lorraine side, where “Géromé” is the traditional term for the same cheese.
AOP production rules require: cow’s milk only, strict geographical zone, minimum 3 weeks’ ripening for Munster, 2 weeks for Petit Munster.
The milk of Vosges cows
The quality of farmhouse Munster starts in the field. Three cattle breeds dominate the Hautes Vosges pastures:
- Vosgienne breed: the emblematic local breed, white with large black patches, perfectly adapted to altitude grazing between 600 and 1,200 m. Its milk, rich in fat and protein, gives a cheese with a pronounced aromatic character.
- Brown Swiss (Brune des Alpes): established in the Vosges several decades ago, a good milk producer with a well-balanced milk. Many farms on the Lorraine slope use it alongside the Vosgienne.
- Montbéliarde: less typical but present, mainly on the Lorraine side. Milk with a high butterfat content.
Milk from cows grazing at altitude on the Vosges chaumes (between June and September) is noticeably more aromatic than winter stall milk. Chaume Munster, made in summer, is therefore often considered superior.
Ripening stages
Munster passes through several stages before reaching its final form:
- Young (minimum 3 weeks): pale slightly pink rind, firm paste, mild flavour. Accessible to palates unaccustomed to strong cheeses.
- Semi-ripened (3 to 8 weeks): the rind takes on its characteristic orange tint, the paste becomes supple, aromas develop. The stage preferred by regular enthusiasts.
- Fully ripened (8 weeks and over): dark orange moist rind, very supple paste running at the centre, powerful aroma, complex and persistent flavour. For lovers of assertive cheeses.
The orange rind is obtained by regular washings with salted or slightly brined water during ripening. These washings (2 to 3 times per week) encourage the development of Brevibacterium linens, the bacterium responsible for the orange colour and characteristic aromas.
Petit Munster vs Munster
The distinction is simple but important:
- Munster: diameter 13 to 19 cm, height 2.4 to 8 cm, minimum weight 450 g
- Petit Munster: diameter 7 to 12 cm, height 2 to 6 cm, minimum weight 120 g
Beyond size, Petit Munster has a shorter ripening time (minimum 2 weeks vs 3 for Munster). It is therefore generally milder, ideal for those new to the cheese. Both can be farmhouse or industrial, raw or pasteurised milk.
How to spot a real farmhouse Munster
- “Fermier” label on the pack (not just “artisanal”)
- Raw milk from Vosges cows
- Orange rind slightly moist
- Supple and creamy paste, never runny or hard
- Powerful aroma but not aggressive
Visiting a cheese farm
To go beyond buying and understand the production:
- Open farms: many dairy farms in the Hautes Vosges organise visits in summer (July-August), often without advance booking in the morning. Check with the La Bresse or Gérardmer Tourist Office for the season’s list of open farms.
- How to ask for a visit: call the farm directly (contact details available at the tourist office or on local markets). Farmhouse producers welcome visits outside production hours (generally early morning). A visit lasts 30 to 45 minutes, usually ending with a tasting.
- AOP labelling: a genuine AOP Munster carries the European AOP logo (in yellow and red) and the name of the production location within the regulated geographical area. The additional “fermier” mention guarantees on-farm production using the farm’s own milk.
Taking Munster home by car
Munster travels well with a few precautions:
- Storage in the car: place the Munster in a cool bag or isothermal bag with an ice pack. It handles 4 to 6 hours of travel at a good temperature without issue.
- Wrapping: ask the producer or cheese shop to wrap the cheese in specialist cheese kraft paper (never airtight plastic, which suffocates it and accelerates degradation).
- Shelf life after purchase: a ripened Munster bought from the producer should be consumed within 10 to 15 days. A young Munster can wait 3 weeks in the fridge.
- At home in the fridge: vegetable drawer (the least cold zone), wrapped in its kraft paper. Take out 30 minutes before serving to release all the aromas.
5 addresses around La Bresse
- Ridge farm inns: many ripen their own. Direct farm sales.
- La Bresse market on Saturday morning: local producers, fair prices, sound advice.
- Cheese shops of Hohneck and Gérardmer: good ripening cellars, rigorous selection.
- Munster valley farms (Alsatian side): the historic cradle, well worth a visit.
- Producers’ shop on the Route du Hohneck in La Bresse.
How to enjoy it
- Plain on warm country bread
- Cooked in Vosges tartiflette, with tofailles
- Wine pairing: late harvest Pinot Gris or Gewürztraminer
- Beer pairing: light blonde or local Vosges craft beer
Storing
Take out 30 min before serving. Wrap in kraft paper in the fridge, never plastic which smothers it. Consume within 10 to 15 days.
Round off with a stay in our chalet to taste several varieties on site.
Frequently asked questions
What is the difference between farmhouse and industrial Munster?
Farmhouse Munster is made at the farm with raw milk from Vosges cows grazing on the high pastures. It has a more orange rind, a creamier paste and a more complex flavour than pasteurised industrial versions.
Munster with or without cumin?
Both exist. The cumin (actually caraway) is an old tradition that aids digestion. Many prefer tasting plain Munster first, then adding caraway seeds to taste.
How long does it keep?
10 to 15 days in the fridge, wrapped in kraft paper (never plastic). Take it out 30 minutes before serving for full flavour.
AOP or not?
Munster has enjoyed AOP (Protected Designation of Origin) since 1969. The label guarantees a defined production area and traditional methods.