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.
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
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.