Take the air, take the Ermitage
At the Ermitage, nature dictates its law. Every day, the people of the Cooperative are committed to producing milk that brings real personality to our cheeses.
And if now we taste Morbier ?
This cheese will surprise you: it can be enjoyed at any time: as a snack, as an aperitif or with a meal.
The recipe idea:
Pumpkin and Ermitage Morbier velouté
It's happening right now
Ermitage was a partner of the Trail des Terroirs 2022.
More than 5100 participants (3000 walkers, 1100 mountain bikers, 550 trailers and 450 school children) and more than 10,000 visitors gathered in the Parc du Chateau ...
An XXL Fleur des Sources for the Congress of the Association of Master Chefs in France
More than 180 French and international chefs were in Gérardmer this weekend for the Congress of the Association of Master ...
Spending time at the Agricultural Show 2022 to (re)discover our cheeses…
Ermitage took part in the Agricultural Show from 26 February to 6 March 2022 in Hall 3 Stand G85.
Ermitage: partner of the Vosges Agriculture Trophies
See you on 15 October 2021 at the Épinal Congress Centre for the agriculture trophies. These trophies highlight to the public a ...
Lyon International Competition 2021
Discover the results of the Ermitage cheeses. Notre Raclette au lait Cru le Montagnon a été primée d’une ...
Ermitage sees life in Vosges Terroir
The Munster Rémy Rudler and the Brouère make the gastronomic reputation of the Vosges with the label “I ...
Ermitage, Independent Cooperative
It all started in 1931, 211 milk producers created the Cooperative of Ermitage to ensure their independence and produce quality cheeses.
Ermitage today collects milk from 1,000 milk producers, proud of their profession, in the territories of the Grand-Est and Bourgogne Franche-Comté. Nearly 1,000 employees take over to make good cheeses and satisfy consumers, it’s a question of love for a job well done.