Discovering Munster cheese in the Munster Valley
Munster Terroir
Marcaire traditions and a visit to the Maison du Fromage
In the mountains of the Massif des Vosges, cheese tells a story of landscapes, herds and know-how.
In the Munster Valley, this tradition is still alive today: on stubble fields in summer, in farm inns… and at the Maison du Fromage (Cheese Museum), a place where you can learn how one of Alsace’s emblematic cheeses is created.
In the footsteps of the marcaires
To understand the origins of the munster cheese, let’s head to the high stubble fields of the Vosges. Every spring, the herds leave the valleys for the high pastures: this is the transhumance, a moment that marks the beginning of the mountain season.
Up there, the marcaires (mountain farmers) spend the summer with their cows in small farms called marcaireries. Many of these have now become farm inns (fermes-auberges), where you can cool down after a hike on the ridges to enjoy a tasty meal.
As you push open the door, you can already smell the dishes simmering, as walkers retrace their itinerary around the large tables… and then the generous, convivial Marcaire meal arrives. An almost unmissable stopover after a day on the Vosges trails.
Munster Valley cheeses
The milk of Vosges cows gives rise to a number of cheese specialities. Some are best enjoyed chilled, like Siesskass, a traditional fromage blanc often served with a drizzle of kirsch. Others take longer to form, like Barikass, a pressed mountain cheese that’s best enjoyed simply with bread.
Then comes Munster, the valley’s most emblematic cheese. As they mature, the cheeses are regularly washed and turned, giving them their orange rind and distinctive character. The cheese is then served with potatoes, in recipes… or revisited by some of the valley’s chefs and bakers, such as the Munster macaroons at Pâtisserie Willy. Taste explosion guaranteed!
A visit to the Maison du Fromage
For a closer look, head for the Maison du Fromage (Cheese Museum) in Gunsbach.
The tour takes in every stage in the production of Munster cheese, from the milk of the Vosges cows to the maturing of the cheeses. The exhibition rooms showcase the work of the marcaires, traditional tools and how practices have evolved over time.
The tour ends with a tasting session to tantalize the taste buds. A number of cheeses are offered to discover their textures and flavors, in harmony with the valley’s wines.
Between hikes in the Vosges mountains, a break in a farm inn and a visit to the Maison du Fromage, the Munster Valley offers a wonderful immersion in Alsatian mountain culture. Discovery also means taste buds!
