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Munster

 

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Munster or Munster Géromé, two names for a single cheese. Munster was first made back in the 7th century, by local monks, to preserve the milk and help feed the local population. A soft cheese with a washed rind, it has kept the same inimitable character over the centuries.

 

 

 

Munsteris made with milk from cows grazing on the slopes of the Vosgesmountains and is matured from between14 days to several weeks, according to its weight. Rubbed and washed throughout the maturation period, its rind will turn an attractive shade of orange and the cheese will become softer and creamy.

 

Munster Ermitage

Ermitage is the leading producer of Munster and offers a full range, for both self-service and the cheese counter (portions from 125 gmto 1.5 kg)

 

Munster Ermitage can be eaten hot or cold, as an appetiser, as part of the main meal or, of course, after dinner with a good glass of Alsace Gewurtztraminer wine.

Ermitage also produces the traditional Vosgian version with caraway.

 

Ermitage Munster has won medals at every Concours Agricole agricultural show for the last thirtyyears

 

MunsterRémy Rudler

Munster Fermier, or farmhouse munster, is made by the farmer with the milk from his own cows, before being brought to our natural cellars at Rochesson in the Upper Vosges.

 

It is available in self-service and cheese-counter format.