It’s not easy being an Alsatian cheesemaker. Yes, you get to live in a beautiful valley in the foothills of the Vosges mountains. And yes, you get to produce the traditional Munster Fermier, one of France’s tastiest (and smelliest) cheeses.
But tradition brings rules, regulations and responsibilities as well as tastiness (and smell) – not to mention expense. And it’s not easy to make a living from cheese alone anyway.
We stayed with Chantal and Dany Roess at their farm in Soultzeren, where they make Munster (amongst other things), and they told us all about what they do, how they do it, and how they see their role as upholders of the traditions of cheese.