Regional cheese and cream stores Alsace

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.

In another life, Morgane Guth was a specialized educator. Three years ago, this nature-loving young woman made a 180° turn to become a dairy sheep farmer. Installed on her in-laws' farm, Morgane produces delicious fresh sheep's milk cheeses, as well as yoghurts (packaged in glass jars) that are just as succulent, plain or on a bed of strawberry, apricot or chestnut. And since May 2022, its products are labeled organic!