It was in 1908 that Adrien Bertrand began maturing Munster cheese, followed by Paul Krebs, the grandfather, in 1940.
After these two generations, it was Gilbert DODIN who created the commercial brand Maison DODIN.

Since 1998, his daughter Brigitte DODIN-BALDINGER has been running the company, which now has around twenty employees, together with her husband Eric BALDINGER, who oversees production and the ageing cellars.

In 2022, their daughter Maritie joined her parents with the goal of carrying on this family business.

Maison DODIN matures all its Munster “à l’Ancienne”, meaning entirely by hand on wooden spruce boards from the Vosges mountains.
With pure water, each Munster is washed every 2 to 3 days and turned over during the 21 days required to obtain the AOP certification. This is a slow ripening process, carefully controlled by the affineur.