Regional cheese and cream stores Haut-Rhin

It's common practice in Alsace to recommend wine cellars, but it's far more original to discover a white gold cellar. Since 1979, the Antony family has been developing the taste for exceptional cheeses for two generations. They select the best cheeses from most regions of France, and "raise" them, as Bernard Anthony likes to put it: "Rather than affineur, we like to think of ourselves as Éleveur de fromages, because our task is akin to bringing up a child. Giving them the attention, the care, and the opportunity to express themselves fully. (...) Nature plays an essential role, and each child, like each terroir, is different, each with its own personality. It's up to us to understand them and lead them along the path to excellence All over the world, from Paris to Hong Kong, via New York and Berlin, these little treasures, carefully matured in Ferrette's seven maturing cellars, are known and recognized! Many renowned chefs entrust Maison Antony with the selection of their cheese platters, in order to ensure the authenticity of their exceptional products. Bernard and Jeanine are keen to share their taste for good things with you, and offer a "Cheese Ceremony" upon reservation. More than just a tasting session, they invite you to understand what makes the maturing process at this great House so unique!

Immerse yourself in a world where the tantalizing aroma of fresh cheese greets you as you enter. At Crèmerie Fromagerie Aux Saveurs des Lys, run by cheese maturer Denis Bugeaud, every visit is a real taste experience. Discover a varied selection of cheeses and treat yourself to specialties such as fondue, raclette or munster. You'll find them at the main regional markets in Soultzmatt, Muespach, Sierentz, Hégenheim, Blotzheim and Saint-Louis, where they promote short distribution channels for quality products.

Would you like to concoct an Italian meal? All the basic products are fresh, imported directly from the boot: salumi, formaggi e olive. Let's not forget the grissini, pasta, caffe, olio di oliva and some fine wines. You can also sit down and enjoy a daily menu, a cold plate of antipasti, a panino or a piadina at any time of day. For savoury dishes, don't hesitate to try one of the house specialities: arancini, typical of southern Italy. Those with a sweet tooth can ask for a canollo siciliano, a real treat!

A sure bet: this cheese dairy is a member of the Club Gastronomique Prosper Montagné. Here, we don't compromise on quality when it comes to Munster and organic products. Cheeses, butters, yoghurts and fresh creams all come from the land. There are over 350 cheese references from regional, national and international producers. The cheeses are matured in cellars built in Buhl from planks of spruce, fir and larch.

Although Maison Dodin shines by its discretion, its know-how is unanimously acclaimed, notably at the Frankfurt International Trophy 2022 with a gold medal for its organic PDO Munster cheese, matured in the traditional way. A maturing tradition that began in 1908 with Adrien Bertrand. Traditional Munster, with cumin, natural white matured or not, Munstiflette Munster, from 125 g to 1.2 kg, there is something for all moods and tastes and it will accompany you in winter, by melting it for example or in summer, as an accompaniment to your salads.

Thomas welcomes you to his cheese shop/bar with a smile! Are you a cheese fan? This place is for you! It's a gold mine for AOC, AOP and organic cheeses, local or from elsewhere. There's a cheese bar where you can enjoy a glass of wine to match your plate. Thomas regularly organizes fondue evenings, raclette evenings, cheese and wine pairings and more. This is La Place, an address to note when you're looking for cheeses you can't find everywhere.

A good country address! Here you find a selection of selected products from small, passionate and talented producers: meats, wines, some fine grocery products, not forgetting cheeses. From brie de De to Parmesan, from pie to roquefort, from county to salers, from Swiss Gruyère cheese to Fribourg vacherin, the palette is wide and you have a choice of choice, with cheeses at different stages of refinement. This grocery store is a boon! You can even eat good simple.

If you're one of those people who go out of their way to find THE perfect cheese for your near-perfect dinner, we highly recommend a trip to the excellent Au Bouton d'or. Au Bouton d'or is where you'll find the cream of the crop when it comes to... cream! How can you not melt in front of these 270 kinds of farm cheeses made from raw milk that are matured in two separate cellars: one for cooked cheeses and one for goat cheeses! At Le Bouton d'or, we try to look for "but", but all we find are dishes!

Who said that you can't associate gourmet food with local products? This is what you can find in the Coeur Paysan store in Colmar. Proud of its 6 years of experience, the store proposes a varied food offer, from fruits and vegetables to meat, fish, cheese and dairy products, without forgetting sweet and salty grocery products and a wide range of beers and wines from Alsace. These good things come from more than 60 farms and producers from the Alsace region. So come and visit Coeur Paysan!

In a superbly renovated cellar, this maturing cellar is marked by a wooden sign showing a stork holding a cheese in its beak! Paved and vaulted, it is decorated with barrels dressed in cowhide, milk cans or venerable flail scales. In addition to home-made preserves and pâtés in terrines, it includes a drying area for sausages and a display full of Alsatian wines. You will also be able to taste various artisanal cheeses.

For almost 135 years, the Schuster family has been maturing munsters with a beautiful orange rind in their maturing cellars. These emblematic cheeses of the Val d'Orbey are matured on pine wood boards to obtain fruitier and softer munster cheeses. Note that Maison Schuster also produces unripened munster cheese, the well-named P'tit Blanc, which seduces the palate with its fresh acidity. So take a walk on the heights of Orbey to discover the cheese marvels of the Schuster family!

Sylvie and Christophe Conreau sell delicious products from their artisanal cheese factory. Munster cheese of course, but also a lot of other dairy specialties: Vosges tomme, barkass, ripened or fresh cheeses, Tchic (white farm cheese), faisselles, yogurts... Add to that local products provided by neighboring artisans: cold cuts, fruit juices, jams, honeys and other delights. This is what will make your mouth water! Finally, note that the Schoultzbach farm also has 2 gîtes and 3 guest rooms.

In this beautiful yellow house typical of the region, discover a warm shop with wooden walls. The Maison Dischinger is sure to satisfy all gourmets, as it offers a superb selection of cheeses and charcuterie! On the one hand, you will find AOC farmhouse munsters, tome d'Alsace raw milk, comtés and beauforts or even goat's cheeses. On the other hand, smoked meats, Lorraine pâtés, sausages, pâtés en croûte, ham and Alsatian sausages. To accompany the whole, a beautiful wine proposal. Ideal for an improvised raclette!

This establishment is an essential reference in Munster cheese! The Fischer cheese dairy is located in a building that was built in the 19th century with the stones of Zellenberg Castle. For five generations, Fischer has been mainly involved in the maturing of Munster cheese in all its forms: raw, farm or pasteurised milk. In 2018, she won a gold medal at the Concours Général Agricole de Paris for her Munster Fermier AOP. Fischer also offers specialities such as Barbär beer ripened cheese (Belgian beer from Brasserie Lefebvre) or L'Alsacienne sans Culotte beer ripened Carré, and Carré Brasseur with dark Alsatian beer, whose recipe is carefully kept secret. There is also Ribeaupierre (natural, smoked or flavoured farmhouse tomme, perfect for a succulent raclette), Le Vigneron du Marché (stuffed with nuts, sauerkraut or white summer truffle) and Carré Kanzel with mirabelle plum brandy. Since August 2018, Maison Fischer has had a ^2nd point of sale in Beblenheim: Les Fromages du Grand-Père Fischer, 2 route du Vin.

Thanks to its 150 dairy cows, the Ferme de l'Hirondelle produces the famous Ribeaupierre, an uncooked pressed cheese sometimes called Tomme d'Alsace. It is the specialty of this farm which produces 10 kinds (wild garlic, nettle, basil, mustard, olive tomato, etc.) and 125 tons per year, all of which is sold at the shop-bar, where you can also have a drink on the terrace next to children playing on a playground in the middle of nature. The plus: a cheese vending machine, open 7 days a week for a raclette on a whim!

Founded in 1932 by Louis Kurtzemann, this renowned cheese dairy has changed hands a few times, but the quality of its products is always top-notch. You'll find Munster in a variety of forms, as well as other cheeses and dairy specialities: Camembert, Brie, Comté, goat's cheeses, organic yoghurts and custards, butter... Several gold medals have been won by these cheeses, so you can fill up on artisanal products rich in ineffable flavours!

Taste our nature! This is the motto of this traditional dairy farm, which specialises in cheese processing and dairy farming in organic farming according to old-fashioned recipes. Ferme Didion obviously produces the star of the vintage: the Munster farmer AOC. But many other products derived from milk are also available: bargkas, fresh cheeses and yoghurts (plain or flavoured), dessert creams. Ferme Didion sells directly on site and is present in various markets in the region. It also supplies (on order) Munster ravioli (delicious on a bed of salad) and cottage cheese pies (to be enjoyed with a red fruit coulis, for example). All of Ferme Didion's productions come from dairy heifers raised on permanent grasslands. To access Ferme Didion by car, please note that it is 5 km upstream from Sainte-Marie-aux-Mines towards Le Hury.

The place known as "Le Faurupt" is set in a magnificent natural setting with an almost southern exposure. It reveals itself particularly along the road winding towards the Col des Bagenelles. It is in this idyllic environment that Marie-Cécile and Gérard Claudepierre perpetuate the family tradition of making raw milk munster, barikass and other mountain tomme. Their reputation extends far beyond the borders of France, as their delicious cheeses have been invited to the tables of fine Dutch, Belgian and German connoisseurs... In his maturing room, where the granite of the mountain outcrops, Gérard Claudepierre cultivates a unique know-how inherited from his parents. It is here, on rotating shelves, that the cheeses are matured to offer the consumer their bouquet of inimitable flower and herb aromas. In addition to making cheese, Marie-Cécile sells homemade blueberry jam and mountain honey. The farm also houses a gîte which can accommodate up to six people (3 bedrooms). Rustic decoration, living room with fireplace, central and wood heating, and large well equipped kitchen. Outdoor play area for children.