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
Website: maison-dischinger.com
French Wikipedia and Je Visite Alsace both give this match: Gewurztraminer's aromatic power and full body stand up to the strength of the cheese, and its richness softens the pungent washed rind.
French Wikipedia lists late-harvest and noble-rot Gewurztraminer with Munster. The wine's sweetness plays against the salty, pungent rind, a sweet-and-savoury contrast.
French Wikipedia says Munster goes with Riesling, though above all with Gewurztraminer. A dry Riesling's acidity cuts the creamy paste and the pungency of the washed rind without adding sweetness.
Address: 2 Grand'Rue, 68140 Munster, Alsace
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
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
Visiting: farm-inn meals, farm cheese and butter to buy
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
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!
You'll start with a video on how the Alsatian wines are made, then discover the cellar and the film on the family history, projected onto barrels. Finally, you'll enjo...
