The Alsace-Lorraine region of present-day has “belonged” to both France and Germany in the past. Although the territory currently refers to the area comprising the present French departments of Haut-Rhin, Bas-Rhin, and Moselle, their sovereignty has shifted historically between these two powerful countries.
Alsace-Lorraine was the name given to the 5,067 square miles of territory that was ceded by France to Germany in 1871 after the Franco-German War. This territory was retroceded to France in 1919 after World War I, was ceded again to Germany in 1940 during World War II, and was again retroceded to France in 1945. This continuous give and take produced a unique identity influenced by both French-German roots resulting on a hybrid cuisine based on excellent local ingredients and great beverages.
Alsace is a wonderful region for both food and drink. Probably best known for its intense and aromatic white wines. Perhaps it is the proximity to Germany that has given Alsace a bit more of a multicultural flavour, and so a more diverse collection of food products.
The wines of Alsace are some of the best in the world for pairing with food, Riesling, Gewurztraminer and Pinot Gris.
The most famous cheese of the region is Munster. The name is derived from the little town of Munster where the Vosgian abbeys and monasteries used to make this cheese since the Middle Ages. It is a soft washed rind cheese made from milk produced by cows living in the regions between Alsace-Lorraine that is absolutely incredible, so stinky , creamy and delicious.
It is popular in its home region, both in a fresh state (while still a bit chalky inside) or aged to its stinky and unctuous state, considered by many to be when this cheese is best.
Lorraine is a wonderful region famous for its quiche, Macarons, Mirabelle plum and Madeleine.
Lorraine is not without its own version of this cheese, called Géromé or Munster-Géromé. It is slightly bigger than its Alsace counterpart, but it is also protected under the same A.O.C.