Moyemont: Forest, Cheese and History
Accommodation in Moyemont
Moyemont brings together an ecological and botanical forest trail, a remarkable oak, cheesemaking and a rich local history. This mix appeals to travellers who want to include nature, regional food and culture in their trip plans. The Sentier des 6 Frères, the Ferme des Hetz and the historic sites each offer a different focus.
Forest Life and Nature in Moyemont
The ecological and botanical Sentier des 6 Frères runs between Moyemont and Badménil-aux-bois. Several information panels explore different aspects of forest life. At the end of the trail stands a remarkable oak: its six trunks grow from a single rootstock. Here, a broad theme—forest life—meets a single, clearly identifiable natural feature.
The information panels offer a broad perspective on ecological and botanical topics, while the oak provides a single, memorable point of interest. An environmental report published in 2014 describes the Marais et prairie du Habu in Moyemont as a remarkable natural area and gives it the designation ENS 88*M08.
Church, Historic Sites and a Dark Chapter
The Church of Saint Pierre ès Liens in Moyemont was badly damaged in 1370 and 1648. Its bell tower was destroyed again in 1798; the bells in use today were cast in 1860 by Thouvenot-Goussel in Blevaincourt. The medieval prison complex and the “Franche maison” can also be seen in Moyemont, and are privately owned.
From 1613, the “Révolte de Moyemont” was associated with witch trials. Accusations and coerced confessions were often used to settle scores between local groups; numerous residents were led to the stake. Local history thus encompasses both building-related events and social conflicts: the church and medieval sites offer a different perspective from the witch trials and their deadly consequences.
Cheesemaking at the Ferme des Hetz
The GAEC Ferme des Hetz in Moyemont turns raw milk into three types of cheese. These include Munster AOC du Bargkass and Galopin d’Ortoncourt, made from goat’s milk. The third is a semi-cooked pressed cheese, also known as Tomme or Vachelin. The Fromagerie’s Munster carries the protected designation of origin AOP.
During a visit, you can learn about the individual steps involved in making goat’s cheese and the ageing of Munster. After the cheesemaking, you can continue your visit at the on-site ferme-auberge. The range of cheeses and the visit highlight different aspects of cheesemaking: specific products on the one hand, and production steps and ageing on the other. If you are planning a visit, check in advance whether the tour and subsequent stay at the ferme-auberge are available on your chosen date.
A holiday rental in Moyemont could suit your plans if you want to explore nature, cheesemaking and local history as distinct themes during your stay.
Discover More Destinations
Discover more destinations: Le Menil, Gérardmer, Le Clerjus, Champdray, Beaufremont, Aumontzey, Vagney, Taintrux
For the higher-level travel overview: Vosges.
