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Munster Fermier

Born south of the Vosges mountains in the seventh century, in the valley of the Fecht, made by Benedictine monks from Italy, this cheese is named Munster (Latin Monasterium).

The Baumann family is one of a handful of pioneers that farming right-thinking has long been considered visionaries.

Indeed, the biodynamic philosophy based on the interaction between the components appears, from the outside, closer to alchemy than science. The success experienced by some growers (Domaine Leflaive, Zind-Humbrecht ..) now lends credibility to the agriculture that seeks to restore the land. The job is now to understand the nature and not of the tame.

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