To make this raw milk Munster, the Herbéviller cheese dairy uses enzymes made from dozens of strains of microorganisms from the Vosges soils, a unique selection that is the result of over 10 years of research. For comparison, conventional Munsters contain only 4 or 5 strains. It is then ripened for at least 6 weeks on wood shelves. That is why the Munster Géromé AOP Xavier David has such a melting texture and a slightly swett taste. Also, it has a beautiful orange rind.