20 T per year

The Gros Lorrain is a raw cow’s milk cheese close of the Géromé. It is a 8 to 10 high and 30 cm across cylinder. It weighs about 5 kg.

It is a strong cheese with a washed orange rind, which could evolve to the white or pale pink. The pate is first chalky and becomes softer when the cheese is aged.

Country and origin

As its name indicates, the Gros Lorrain comes from the Lorraine region. It totally disappeared in the middle of the XXth century and its methods of production were lost. It would have been the end if Philippe Marchand, a cheese maker, was not decided to resurrect it. The Gros Lorrain is now producted in the Vosges, with raw milk, as it always was.

Production

The method is close of the Munster’s, but the maturation is different. The Gros Lorrain is sent in a humid and cold cellar (11°C) for 3 to 5 months, where it is often turned and washed.

The Gros Lorrain is producted all year long.

Choice and tasting

Eyes : orange rind, which could change to white or pale pink.

Nose : strong odour, very specific.

Palate : strong taste, with delicate fruits flavour.

Appreciate it with a white wine from Alsace, a Riesling or a Gewurtzraminer for example.