Quite an important part of the production of Herbéviller is maturing
in our cellars and becomes "Val de Weiss" munster.
The balance is sold to other munster producers from Alsace
who develop their own brand because the CAL is recognised for its seriousness
and its products is the main manufacturer.
                                                   

• In Lapoutroie the cheeses are kept in specific conditions of humidity and temperature;
  they are regularly washed and turned over.
• Finally the munsters are packaged and sent .

The maturing is a very delicate period in the evolution of the 
"Munster Géromé ". Mainly thanks to the "Brevi bacterium linens"
(the ferments of the red) that are developing but also to several yeast
and other bacteria, it slowly takes its characteristic colour orangey - red,
it softens a little bit and its paste becomes creamy. It is also during
its maturing that it starts getting is flavour.

               Gastronomy

You can enjoy the "Val de Weiss" Munster Géromé all year round. It goes very well with
the end of meals but can also serve to make very taditional meals that are sought for:
the quiche or omelette with Munster Géromé, the fried Munster Géromé  or with
warm jacket potatoes ...

The Munster Géromé " Val de Weiss" being a very characteristic cheese goes
well with most white wine, particularly with Gewurztraminer.
It also goes well with strong red wines from Bourgogne and why not with
a nice beer ?