Office de Tourisme de la Vallée de Munster
Office de Tourisme de la Vallée de Munster
The marcaires are farmers in the Vosges mountains who raise dairy cows to produce Munster cheese. Their name comes from the Alsatian “malker” derived from the German “melker”, the one who milks cows. More than 1000 years ago, the marcaires cleared the high-altitude pastures, called hautes chaumes, to take their animals to graze.
In the summer, that is to say when the cows are taken up to the summer pastures. The Marcaire lives in a marcairie.
This is a small building similar to a house in which the marcaire will be able to transform the milk into cheese and store or mature it.
During your hikes on the chaumes or on certain slopes, you have a multitude of them to observe in the Munster Valley. The marcairies are recognizable with their granite rock foundations and their chalet appearance above.
The most famous marcairie in the valley is the marcairie du Frankenthal which offers you, in season, traditional catering below the Vosges ridge and the Hohneck.
The Munster Valley, located in the heart of the Vosges mountains in Alsace, is renowned for its picturesque landscapes and rich culinary tradition. Among the gastronomic treasures of this region is the famous repas marcaire, an authentic and tasty culinary experience that has delighted gourmets for generations.
The repas marcaire takes its name from the “marcaires”, these farmers who once tended the herds in the high mountains. Today, this feast is a tribute to their know-how and way of life. Traditionally served in the farm inns of the valley, it offers a total immersion in the local culture.
This feast usually begins with a homemade vegetable soup, prepared with fresh products from the farm. Then, the main course features the famous Tourte, a meat stuffing served with salad. Another specialty served is Collet fumé with the famous Roïgabrageldis, a potato gratin with onions and bacon.
For dessert, you will be served Siasskass, curdled milk or fromage blanc with Kirsch or red fruit coulis depending on whether you like it alcoholic or not.
Beyond the delicious food, the marcaire meal is an opportunity to discover Alsatian hospitality. The farm inns, often located in the heart of nature, offer a warm and friendly setting, perfect for a gourmet getaway.
The alphorn is an iconic instrument of the European mountains, particularly associated with the musical traditions of Switzerland, France, Germany and Austria. This wind instrument, recognizable by its long, curved shape, is made of wood and can measure up to four meters long.
Originating from the Alpine regions, the alphorn was once used to communicate across valleys. The herdsmen used its powerful sounds to call flocks or to send messages over distances. Today, it is mainly played at folk festivals, traditional ceremonies and concerts, where it enchants listeners with its deep and haunting tones.
The sound of the alphorn is produced by the vibration of the musician’s lips on the mouthpiece, similar to the technique used to play brass instruments. However, its unique timbre and exceptional acoustic range give it a distinct sonic identity. The melodies played are often simple and melodic, reflecting the natural beauty of the Alpine landscapes.
Learning the alphorn requires patience and practice. Many musicians begin their training at a young age, thus perpetuating an ancestral musical tradition.
The Munster Valley, nestled in the heart of the Alsatian Vosges, is the scene of one of the region’s most emblematic pastoral traditions: transhumance. Every year, in spring and autumn, breeders lead their herds to high-altitude pastures, perpetuating an ancestral ritual that marks the rhythm of rural life.
Spring transhumance, often celebrated in May, sees herds leave the valley’s farms to join the green meadows of the high mountains. This climb to the mountain pastures is a celebration for the marcaires and the inhabitants, accompanied by parades of decorated cattle. Vosges cows, recognizable by their black and white coats, are the stars of this event, symbolizing the agricultural wealth of the Munster Valley.
During the summer, the herds take advantage of the high-altitude pastures, where the grass is abundant and rich in nutrients. This period is crucial for the production of the famous Munster cheese, whose unique flavor is directly linked to the quality of the cows’ feed. The marcaires, these farmer-pastoralists, watch over their animals daily, perpetuating a traditional know-how passed down from generation to generation.
Autumn marks the time of the descent from the mountain pastures, or “désalpe”, generally in September. The herds descend back to the valley, marking the end of the summer season in the mountains. This return transhumance is also celebrated with enthusiasm, symbolizing the eternal cycle of pastoral life.
Transhumance is much more than just a movement of herds. It is a moment of communion with nature, a celebration of rural heritage and an opportunity to strengthen community ties. For visitors, witnessing these transhumances in the Munster valley is a unique experience that offers an authentic glimpse into traditional Alsatian life.
In conclusion, the transhumance in the Munster Valley is a living testimony to ancestral pastoral practices, embodying the symbiosis between man, animal and nature. This tradition, rich in history and culture, continues to enchant generations and preserve the rural identity of the region.
Munster cheese, a true gastronomic emblem of the Munster Valley, is renowned for its powerful taste and creamy texture. Its production is based on artisanal techniques passed down from generation to generation, reflecting the rich cheesemaking heritage of this Alsatian region.
It all starts with the raw milk of the Vosgienne cows, raised in the green pastures of the surrounding mountains. This rich and aromatic milk is the basic ingredient of Munster cheese. Every morning, farmers collect the fresh milk to begin the transformation process.
The first step in the production process is renneting, where the milk is heated slightly and mixed with natural rennet to promote coagulation. Once the milk has coagulated, it turns into a solid mass called curd. This curd is then cut into small pieces to release the whey, a liquid that will be separated from the curd.
The curd is then molded into specific shapes and pressed to remove excess whey. After demolding, the cheeses are salted, either by manual rubbing with salt or by brine bath. Salting is crucial because it contributes to the preservation of the cheese and the development of its rind.
Maturing is the key step that gives Munster its unique character and color. The cheeses are placed in cool, humid cellars on acacia boards, where they are regularly turned and washed with salt water. This process lasts from three weeks to three months, allowing the cheese to develop its characteristic orange rind and intense flavor.
During the ripening process, specific yeasts and bacteria develop on the surface of the cheese, creating a washed rind that contributes to the distinctive flavour and aroma of Munster. Each ripener has his own techniques and secrets, resulting in subtle variations in taste and texture between different producers.
In conclusion, the production of Munster cheese is a true art that combines tradition and know-how. Each step of the process, from milk collection to ripening, is carried out with care and passion, guaranteeing an exceptional final product. Tasting a Munster is savouring a piece of the Munster valley, with all the richness of its terroir and traditions.
Nestled in the heart of the Vosges mountains, the Munster Valley is transformed every winter into a true fairytale paradise thanks to its Christmas market. This unmissable event attracts visitors from all over the world every year to immerse themselves in the magical atmosphere of the end-of-year celebrations, in an enchanting and authentic setting.
The Munster Valley Christmas Market is distinguished by its traditional charm and mountain-themed personalization. Located in the heart of the village of Munster, this market offers a multitude of wooden chalets decorated with fairy lights and artisanal decorations. Visitors can discover quality local products, ranging from Alsatian gastronomic specialties to unique artisanal creations.
The stands are full of culinary treasures such as the famous bredeles (small Christmas cakes), gingerbread, and of course, Munster cheese, often accompanied by a glass of spiced mulled wine. Local artisans also present handmade objects, such as Christmas decorations, wooden toys, and traditional textiles, perfect for authentic and original gifts.
The atmosphere of the Christmas market is enlivened by traditional songs, street performances, and entertainment for adults and children, such as shows and workshops. The highlight of the show is the abseiling of St. Nicholas who abseils down from the Protestant Church. Then the arrival of Santa Claus amazes the little ones with distributions of sweets and lends itself to photo shoots.
In conclusion, the Christmas market in the heart of the mountains of the Munster valley is an unmissable experience for all those who wish to experience the magic of the holidays in an authentic and enchanting setting. Between Alsatian traditions, local gastronomy and quality crafts, this market is a true celebration of the Christmas spirit in the heart of the Vosges.
Saturday: 09:30 – 12:00 and 14:00 – 17:00
