REPORTAGE
In the Vosges, gourmets can taste an amazing side effect of the coronavirus. A few months ago, due to the period of health crisis, Lionel and Laura Vaxelaire, milk producers, find themselves with sixty Munster on their arms. They then decide to store part of it in their cellar and to let the cheese mature without touching it. A month later, they discover the result: a new variety of cheese, created by chance, which they decided to call "The Confined".
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A dry cheese, slightly flowing under the rind
"In fact during the confinement our sales decreased by 80%, and so we left aside a batch of Munster in the cellar, it took its taste, its aroma," says Lionel, in the middle of his farm, le Petit Gravier, located in the town of Saulxures-sur-Moselotte. He has 25 Vosges cows.
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Tasted after four weeks of ripening by the family and their loved ones, the confined is validated. The couple then decides to market it. "It is a slightly dry, slightly chalky cheese, slightly flowing under the crust", describes Lionel Vaxelaire.
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Customers are already won over. "For me it's breakfast, soaked in chocolate it would be perfect," says a brave man. "I would rather be in the evening: a small glass of wine, with friends, that might be nice," prefers a client. Faced with the success of this new product, the producers decided to devote 10% of their cows' milk to the production of cheese.