Farmhouse product. Our Grand-Père Fischer farmhouse Munster Géromé is ripened on spruce planks in a stone cellar in the village of Beblenheim. The wooden planks give it a woody taste and an incomparably smooth texture. It is ripened for a minimum of 4 weeks to achieve the desired supple consistency, and washed up to 3 times per week at the start of ripening. Its strong aroma and powerful flavour ends on a sweet, even “caramel”-like note on the finish. Munster: a cheese that deserves to be updated for today’s tastes.