Its history

As with many historical cheeses, Munster was created to preserve milk. In this particular case, in the 17th century, monks from the « Monasterium Confluentes » invented « Munster Kaes ». The word « Géromé » is the name peolpe from the Vosges give it, after the town of Gerardmer. Nowadays, the name one gives to it depends essentially on which side of the Vosges one lives. To the East, in Alsace, it is called « Munster ».

To the West, in Lorraine, it is called « Géromé ». The milk of cows from the Vosges is of excellent quality and rich in proteins. Its richy milky taste makes it milder, but it still keeps its strength of character. It is necessary to start with a short matured cheese if you do not know Munster that well. It is often prepared with caraway. It distinguishes itself remarkably well when cooked with baked potatoes.