The C.A.L. collects more than 41  million liters of milk per year, almost
    half of which is transformed mainly in munster paste.
    The balance is sold back as primary product.

    The manufacture of  Munster  Géromé  is done in two fundamental stages :
    the transformation of the liquid milk in white of munster   (takes roughly 24 hours)
    and the maturing which depending on the weight of the cheese, varies between 4 to 6 weeks.

• The fresh milk is pasteurised or reheated (cheese made with raw milk) to which selected
  milk ferments are added.

• It is put in tanks containing ca. a hundred liters to which rennet is added. The rennet is enzyme responsible for the coagulation issued from the first stomach of young calves

• When the milk has coagulated, it is sliced and stirred very gently to enable the serum to evacuate, then the remaining part of the serum is sucked up ( according to the recipes cumin can be added at this stage)

 

• The curds is then put in round moulds of different diameters accordingto the weight of the Munster Géromé beeing produced ( 8 to 17 cm for the munsters manufactured   at the C.A.L.) ,
• The cheeses are then kept in a temperate room, so that the remaining serum becomes acid and continues to be evacuated,
• They are removed from their moulds the following day, salted and sprayed with ferments.
• The white of munsters are stocked for a few days in maturing rooms and then they are sent to Lapoutroie for maturing.