Alsatian cheeses : Alsatian cheese is steeped in Germanic traditions and strong in local specificities.
THEAlsace, so featured in gastronomic guides, is always proud of Alsatian cheese, its " Winstub ", of its vast bistros à Flammekueche (pie blaze), its restaurants with particularly picturesque decor, charming cellars retaining their typical charm despite the tourist influx to which certain towns in the vineyard are struggling to resist. Although the daily diet has become commonplace, Alsace highly lays claim to traditional products and dishes, some of which have been around for a long time. For example, Alsatian cheese such as munster, Baeckeoffe, sauerkraut garnished with charcuteries various, the Schiffala and Fleischschnackas.
The munster, cheese Alsatian controlled appellation, is produced in several high valleys of the Vosges mountains above Munster, roughly perpendicular to the vineyard and the plain, and in the part close to the Vosges department. Farm production is relatively large and generally of very good quality. Most Alsatians consume less munster refined (and therefore less fragrant) than Parisians.
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