High-pasture farm-inn on the Route des Crêtes at 1,180 m, turning the milk of its dairy herd into Bargkass, Cœur de Massif, Cendré des Chaumes, flavoured tommes, butter and fresh cheese. Open Easter to 1 November.
Cheeses: Bargkass, Cœur de Massif, Cendré des Chaumes, Tommes aromatisées
Website: salzbach.com
Bargkass is mild and low in salt, tasting of hay and fresh grass. A dry Riesling's acidity lifts the supple, melting paste without covering its gentle summer-pasture flavour.
Cœur de Massif is a mild, supple, creamy cooked-pressed cheese. A Pinot Gris with some body, dry or lightly off-dry, matches that weight and creaminess without drowning the paste's gentle flavour.
Sylvaner is a dry, fresh white with high acidity and restrained fruit, gentle enough for a mild pressed cheese that tastes of hay and fresh grass, so neither side overpowers the other.
Address: Salzbach, Route des Crêtes, 68380 Metzeral, Alsace
Transhumance farm of the Barb family, run father to son since 1907 on the Petit Ballon slopes. Munster is made on the farm; the inn opens May to October, with Munster coiffé in the evening on advance order.
Cheeses: Munster
Visiting: farm-inn meals, Munster coiffé in the evening, ordered ahead
Cheese affineur whose Beblenheim cave matures Munster for at least 21 days at 12 to 15 C; the house dates from 1926. A second cave at Orbey, in the Vosges, ages pressed cheeses and tommes.
Cheeses: Munster
Visiting: shop
Charcutiers and cheesemakers for three generations, with a shop on the Grand'Rue in Munster. The family makes Munster fermier AOP by traditional farmhouse methods and sells it with regional charcuterie.
Cheeses: Munster
Visiting: shop, Munster fermier AOP and regional charcuterie on sale
Dairy making Munster AOP in Gunsbach, with production visible through viewing windows. It shares its site with the Maison du Fromage, a visitor centre, shop and restaurant.
Cheeses: Munster
Visiting: shop, viewing windows onto production, commented tasting of Munster AOP, self-guided visit with cowshed at the Maison du Fromage (timed slots, book online), restaurant
Farm-inn on the Route des Crêtes run by a marcaire family for seven generations, making Munster and Bargkass from its own cows' milk. Open mid-April to mid-October for cheese sales and marcaire meals.
Visiting: farm shop for Munster and Bargkass, marcaire meals in the farm-inn
We will depart from Strasbourg to visit the Alsace wine route, with visits to cellars, tastings of Alsace white wine, and a visit to the vineyard as well as Obernai.
Dare to go beyond traditional pairings! Discover three local cheeses, including the must-have Munster, and experiment with six gourmet pairings with organic Alsatian w...
Enjoy a tasting break with wine and cheese for a fun and informative moment of relaxation!
