transhumance in Alsatian :
wandhla
the bovine race :
Vosgienne
ancestral cheesemaking know-how:
Munster, Gruyère, Vacherin, Bargkass
and more recently, the Coeur de Massif
VOSGES
From the 12th century to today, transhumance in the Vosges, wandlha, meets the need for pastoral expansion in the Alsatian valleys and takes the path of the Hautes Chaumes du Massif.
This practice is linked to farm cheesemaking, historically that of Munster, now diversified for the benefit of other cheese (Coeur de Massif, Bargkass, etc.) and suckler farming, within a system involving many breeders: the Ferme-Auberge.
Strongly linked to the Vosgienne breed and safeguarding extensive mountain and grassland farming, emblematic landscapes, exceptional know-how valued in short circuits, and the cultural identity of the Marcaires, transhumance on the Hautes-Chaumes takes places in the geographical, agricultural, and historical heart of the Vosges mountains.
VOSGES
From the 12th century to today, transhumance in the Vosges, wandlha, meets the need for pastoral expansion in the Alsatian valleys and takes the path of the Hautes Chaumes du Massif.
This practice is linked to farm cheesemaking, historically that of Munster, now diversified for the benefit of other cheese (Coeur de Massif, Bargkass, etc.) and suckler farming, within a system involving many breeders: the Ferme-Auberge.
Strongly linked to the Vosgienne breed and safeguarding extensive mountain and grassland farming, emblematic landscapes, exceptional know-how valued in short circuits, and the cultural identity of the Marcaires, transhumance on the Hautes-Chaumes takes places in the geographical, agricultural, and historical heart of the Vosges mountains.
wandhla
the bovine race :
Vosgienne
ancestral cheesemaking know-how:
Munster, Gruyère, Vacherin, Bargkass
and more recently, the Coeur de Massif
For more information on transhumance in the Vosges go to:
vallee-munster.eu
