Munster Valley Tourist Office

The traditions

The different traditions of the Munster Valley

  • The Marcairie
  • Le Marcaire
  • The marcaire meal
  • The Alphorn
  • The Transhumances
  • The making of Munster cheese
  • Christmas market

Le Marcaire

The markers are the farmers of the Vosges massif raising dairy cows for the production of Munster cheese. Their name comes from the Alsatian "malker" derived from the German "melker", the one who milks the cows. More than 1000 years ago, the marcaires cleared the high-altitude pastures, called hautes chaumes, to take their animals to graze.

The Marcairie

In the summer period, that is to say when the cows are taken up to the mountain pastures. Le Marcaire lives in a mountain pasture.
It is a small building similar to a house in which the cheese maker can transform the milk into cheese and store or mature it.
During your hikes on the chaumes or on certain slopes, you have a multitude of them to observe in the Munster Valley. The marcairies are recognizable with their granite rock foundations and their chalet appearance above.
The most famous mountain pasture in the valley is the Frankenthal mountain pass which offers you, in season, traditional catering below the Vosges ridge and the Hohneck.

The marcaire meal

The Munster Valley, located in the heart of the Vosges mountains in Alsace, is renowned for its picturesque landscapes and rich culinary tradition. Among the gastronomic treasures of this region is the famous marcaire meal, an authentic and tasty culinary experience that has delighted gourmets for generations.

The marcaire meal takes its name from the "marcaires", the farmers who once tended the herds in the high mountains. Today, this feast is a tribute to their know-how and way of life. Traditionally served in the valley's farm inns, it offers a total immersion in the local culture.

This feast usually begins with a homemade vegetable soup, prepared with fresh produce from the farm. Then, the main course features the famous Pie, a meat stuffing served with salad. Another specialty served is the Smoked collar with the famous Roigabrageldis, a potato gratin with onions and bacon.
For dessert, you will be served Siasskass, curdled milk or cottage cheese with Kirsch or red fruit coulis depending on whether you like it alcoholic or not.

Beyond the delicious food, the marcaire meal is an opportunity to discover Alsatian hospitality. The farm inns, often located in the heart of nature, offer a warm and friendly setting, perfect for a gourmet getaway.

The Alphorn

The alphorn is an iconic instrument of the European mountains, particularly associated with the musical traditions of Switzerland, France, Germany and Austria. This wind instrument, recognizable by its long, curved shape, is made of wood and can measure up to four meters long.

Originating from the Alpine regions, the Alphorn was once used to communicate across valleys. The herdsmen used its powerful sounds to call herds or to send messages over distances. Today, it is mainly played at folk festivals, traditional ceremonies and concerts, where it enchants listeners with its deep and captivating tones.
The sound of the alphorn is produced by the vibration of the musician's lips on the mouthpiece, similar to the technique used to play brass instruments. However, its unique timbre and exceptional acoustic range give it a distinct sonic identity. The melodies played are often simple and melodic, reflecting the natural beauty of the Alpine landscapes.

Learning the alphorn requires patience and practice. Many musicians begin their training at a young age, thus perpetuating an ancestral musical tradition.

The Transhumances

The Munster Valley, nestled in the heart of the Alsatian Vosges, is the scene of one of the most emblematic pastoral traditions of the region: transhumance. Every year, in spring and autumn, breeders lead their herds to the high-altitude pastures, perpetuating an ancestral ritual that marks the rhythm of rural life.

Spring transhumance, often celebrated in May, sees the herds leave the valley farms to join the green meadows of the high mountains. This climb to the mountain pastures is a celebration for the marcaires and the inhabitants, accompanied by parades of decorated cattle. The Vosges cows, recognizable by their black and white coat, are the stars of this event, symbolizing the agricultural wealth of the Munster valley.

During the summer, the herds enjoy the high-altitude pastures, where the grass is abundant and rich in nutrients. This period is crucial for the production of the famous Munster cheese, whose unique flavor is directly linked to the quality of the cows' diet. The marcaires, these farmer-pastoralists, watch over their animals daily, perpetuating a traditional know-how passed down from generation to generation.

Autumn marks the time of the descent from the mountain pastures, or "désalpe", usually in September. The herds return to the valley, marking the end of the summer season in the mountains. This return transhumance is also celebrated with enthusiasm, symbolizing the eternal cycle of pastoral life.

Transhumance is much more than just a movement of herds. It is a moment of communion with nature, a celebration of rural heritage and an opportunity to strengthen community ties. For visitors, witnessing these transhumances in the Munster Valley is a unique experience that offers an authentic glimpse into traditional Alsatian life.

In conclusion, the transhumance in the Munster Valley is a living testimony to ancestral pastoral practices, embodying the symbiosis between man, animal and nature. This tradition, rich in history and culture, continues to enchant generations and preserve the rural identity of the region.

The making of Munster cheese

Munster cheese, a true gastronomic emblem of the Munster Valley, is renowned for its powerful taste and creamy texture. Its production is based on artisanal techniques passed down from generation to generation, reflecting the rich cheese-making heritage of this Alsatian region.

It all starts with the raw milk opportunities, Vosges breed cows, raised in the green pastures of the surrounding mountains. This rich and aromatic milk is the basic ingredient of Munster cheese. Every morning, farmers collect the fresh milk to begin the transformation process.

The first step in manufacturing is renneting, where the milk is heated slightly and mixed with natural rennet to promote coagulation. Once the milk has coagulated, it turns into a solid mass called curd. This curd is then cut into small pieces to release the whey, a liquid that will be separated from the curd.

The curds are then molded into specific shapes and pressed to remove excess whey. After demolding, the cheeses are salted, either by hand rubbing with salt or by brining. Salting is crucial because it helps preserve the cheese and develop its rind.

Maturing is the key step that gives Munster its unique character and colour. The cheeses are placed in cool, humid cellars on acacia boards, where they are regularly turned and washed with salt water. This process lasts from three weeks to three months, allowing the cheese to develop its characteristic orange rind and intense flavour.

During the ripening process, specific yeasts and bacteria grow on the surface of the cheese, creating a washed rind that contributes to Munster's distinctive flavour and aroma. Each ripener has their own techniques and secrets, resulting in subtle variations in taste and texture between different producers.

In conclusion, the production of Munster cheese is a true art that combines tradition and know-how. Each step of the process, from milk collection to maturing, is carried out with care and passion, guaranteeing an exceptional final product. Tasting a Munster is savouring a piece of the Munster valley, with all the richness of its terroir and traditions.

The Christmas Market in the Heart of the Mountains - Wihnachta e da bari

Nestled in the heart of the Vosges mountains, the Munster valley is transformed every winter into a true fairytale paradise thanks to its Christmas market. This unmissable event attracts visitors from all over the world every year to immerse themselves in the magical atmosphere of the end-of-year celebrations, in an enchanting and authentic setting.

The Munster Valley Christmas Market is distinguished by its traditional charm and mountaineering personalization. Located in the heart of the village of Munster, this market offers a multitude of wooden chalets decorated with fairy lights and artisanal decorations. Visitors discover quality local products, ranging from Alsatian gastronomic specialties to unique artisanal creations.

The stalls are full of culinary treasures such as the famous bredeles (small Christmas cakes), gingerbread, and of course, Munster cheese, often accompanied by a glass of spiced mulled wine. Local artisans also display handmade items, such as Christmas decorations, wooden toys, and traditional textiles, perfect for authentic and original gifts.

The atmosphere of the Christmas market is enlivened by traditional songs, street performances, and entertainment for adults and children, such as shows and workshops. The highlight of the show is the abseiling of St. Nicholas who abseils down from the Protestant Church. Then the arrival of Father Christmas amazes the little ones with distributions of sweets and lends itself to photo shoots.

In conclusion, the Christmas market in the heart of the mountains of the Munster Valley is an unmissable experience for anyone who wants to experience the magic of the holidays in an authentic and enchanting setting. Between Alsatian traditions, local gastronomy and quality crafts, this market is a true celebration of the Christmas spirit in the heart of the Vosges.