MUNSTER GEROME D'APPELLATION D' ORIGINE CONTROLEE 

                      
                                Since the VII th century, the Alsace and Lorraine regions have united
                                their aptitude to develop munster cheese. Indeed in thoses days,
                                some monks living in the present valley of Munster in Alsace
                                have invented " Munster Cheese". The herds grazed on the straw 
                                of the Vosges massif (on the Lorraine slope) and the hire of the straw
                                thanks to the duke of Lorraine, was done in Gerardmer (Géromé in 
                                the dialect f the Vosges) in exchange he would get a day's worth of cheese
                                production. From the XIII th century, the " Munster  Cheese " 
               			is also called  " Géromé ".

       (  A.O.C.  has been recognised by a decree on  21st  May  1969
       and is ruled by a decree of 29th December 1986 modified)

The Munster Géromé A. O. C. is a cheese with a soft paste and a washed rind, 
made from cow milk. Its colour is of a  yellow - orangey colour and its diameter varies from 8cm to 19cm
for a weight going from 125 grams to 1,6 kilograms. It can be recognised by its delicate taste.

The speciality A. O. C. Munster Géromé is that strong that the European Union
has acknowledged its basis and has protected it in the whole of Europe
following a new rule, the one called Appellations d' Origine Protégée (1996).

The collecting of milk, a true "vintage milk", its transformation in white or paste
of munster at Herbéviller followed by the maturing at Lapoutroie takes place
in a zone of Appelation d'Origine Contrôlée Munster Géromé: it is in fact a geographical
zone that includes the whole of the Vosges massif and its spurs. The elaboration
of our product is done respecting a very strict supplier code of practice.
Our munster is tested regularly by specialists for its taste and kygiene.