Brie Dongé

Description

PLEASE NOTE: BRIE DE MAUX IS CURRENTLY UNAVAILABLE DUE TO LUMPY SKIN DISEASE IN FRANCE

ALTERNATIVE: Brie Fermier or Baron Bigod

Produced by brothers Luc and Jean-Philippe Donge, this pasteurised cheese comes from their third-generation family dairy in the Meuse region. Although made in limited amounts, it benefits from the same careful craftsmanship used in their traditional Brie production, including hand-ladling and small-batch curd handling for a gentler texture and more refined finish.

The milk is sourced from the same network of around 30 local farms that supply their Brie de Meaux production. This includes milk from the rare regional Pied Noir de l’Est cattle alongside Prim’Holstein and Montbéliarde breeds. The key distinction is simply that the milk used here is pasteurised rather than raw.

Around a decade ago, the dairy expanded its facilities slightly, allowing them to begin producing a pasteurised soft cheese aimed mainly at export markets where raw milk cheeses are restricted.

Despite this, the Donge family remains firmly committed to traditional raw milk cheesemaking. Luc Donge currently serves as president of the Brie de Meaux AOC, and pasteurised production represents only a small part of their work. In fact, these cheeses are made just one week out of every four, meaning availability is limited and orders are typically placed in advance.

Because production volumes are so small, the maturity and character of the cheese can vary more noticeably than their standard Brie de Meaux.

If you are planning a large party, please note:

750g = One quarter of a whole Brie

1.5 kg = One half of a whole Brie

3 kg= One whole Brie

We can provide any of these amounts.

You can learn more about this cheese here.