And the only one to offer organic Munster!
Aware of the current environmental stakes, Haxaire seeks to make its manufacturing process more and more responsible by:
- preserving biodiversity
- valorizing organic waste
- reducing its electrical consumption
- recycling 89% of its cheese packagings
Family business for three generations, Haxaire is currently run by Virginie, Jérôme and Florent, the children of Jacques Haxaire.
Two dairy plants are dedicated to their own regional cheese production:
- La Graine Au Lait produces and ripens AOP/ PDO Munster and other Alsatian cheese specialties.
- Vergaville Abbey cheese factory produces and matures hard cheeses in the heart of Lorraine.
Munster, a thousand-year-old know-how
Located in the heart of the Ballons des Vosges Regional Natural Park, the human-sized cheese dairy transforms the milk of its producers in the Lapoutroie valley, a land with a great flora breadth that enable cows to eat grass (hay, regrowth, pasture) all year long. It is then up to the cheese maker to express all the aromas already present in the milk, using manufacturing techniques that have made Munster a thousand-year-old cheese much appreciated for its strong character and its soft heart. Finally, traditional ripening methods enable the cheeses to acquire, over time and successive rubbings carried out with spring water, a distinctive taste and a smooth texture.
A century of history dedicated to quality
In Lorraine, in the Saulnois area (land of salt), the Vergaville cheese dairy is established inside the former cloister of an abbey founded in 966. It has been perpetuating the cheese-making tradition since 1910 and is offering today a full range of flavored artisanal cheese tomes whose the recipes are deeply anchored in the local terroir (salicornia, mirabelle plum brandy, elder flowers…). The production is characterized by a franc fruity taste, thanks to a prolonged ripening.
Each client can make these cheeses their own by customizing the flavors and mold decorations!