Made on both sides of the Vosges mountains, and formerly named "Munster" on the Alsace side and "Géromé" on the Lorraine side, they were united in 1978 under AOC denomination. The origin of this cheese can be traced back to the Middle Ages.
The milk for production of Munster Gerome comes from the Vosgiennes cows, a breed imported from Scandinavia in the 18th century, known for the high protein content of its milk.
When young, the texture of a ripe Munster Gerome is pale cream in color, firm and slightly brittle. With age, the bacterial activity of the rind transforms the texture into a luscious, soft, meltingly unctuous paste and the color darkens slightly.