Brie Dongé - 1 kg - Full Wheel
Origin: Meaux, France
Style: White-Mould, Cow Milk
Just a lovely-sized cheese wheel, perfect for your grazing board. You can be artistic, and pre-cut wedges.
Please give this cheese time to breathe outside of the packaging. Minimum 20 minutes before service, bring up to room temperature, uncovered. This will allow the natural hot flavours to dissipate a little.
Dongé collects milk from a small farming cooperative of dairies within 30km of their family-owned fromagerie. Drawing on their 90 years of cheese making expertise, a secret mix of cultures is used to develop flavour in the curd which is then cut into small cubes before being hand-ladled into large moulds, with nearly 25 litres of milk needed to create just one 3kg wheel. Over 24 hours, the natural weight of the curd releases enough moisture so that a wheel is formed. They are carefully removed from the moulds and a generous dose of salt is rubbed on the surface before maturation of 4 – 8 weeks in Dongé’s cellars during which time they will be turned twice each week. A thin rind develops, as well as traditional raw milk flavours of mushroom and butter.
The result is a supple, silky, highly elastic cheese with hints of straw and mushroom, freshly turned earth and a little hit of ammonia but nothing overwhelming. The mottled white rind fosters a rich microbiome contributing to new tastes with every bite.
Origin: Meaux, France
Style: White-Mould, Cow Milk
Just a lovely-sized cheese wheel, perfect for your grazing board. You can be artistic, and pre-cut wedges.
Please give this cheese time to breathe outside of the packaging. Minimum 20 minutes before service, bring up to room temperature, uncovered. This will allow the natural hot flavours to dissipate a little.
Dongé collects milk from a small farming cooperative of dairies within 30km of their family-owned fromagerie. Drawing on their 90 years of cheese making expertise, a secret mix of cultures is used to develop flavour in the curd which is then cut into small cubes before being hand-ladled into large moulds, with nearly 25 litres of milk needed to create just one 3kg wheel. Over 24 hours, the natural weight of the curd releases enough moisture so that a wheel is formed. They are carefully removed from the moulds and a generous dose of salt is rubbed on the surface before maturation of 4 – 8 weeks in Dongé’s cellars during which time they will be turned twice each week. A thin rind develops, as well as traditional raw milk flavours of mushroom and butter.
The result is a supple, silky, highly elastic cheese with hints of straw and mushroom, freshly turned earth and a little hit of ammonia but nothing overwhelming. The mottled white rind fosters a rich microbiome contributing to new tastes with every bite.
Origin: Meaux, France
Style: White-Mould, Cow Milk
Just a lovely-sized cheese wheel, perfect for your grazing board. You can be artistic, and pre-cut wedges.
Please give this cheese time to breathe outside of the packaging. Minimum 20 minutes before service, bring up to room temperature, uncovered. This will allow the natural hot flavours to dissipate a little.
Dongé collects milk from a small farming cooperative of dairies within 30km of their family-owned fromagerie. Drawing on their 90 years of cheese making expertise, a secret mix of cultures is used to develop flavour in the curd which is then cut into small cubes before being hand-ladled into large moulds, with nearly 25 litres of milk needed to create just one 3kg wheel. Over 24 hours, the natural weight of the curd releases enough moisture so that a wheel is formed. They are carefully removed from the moulds and a generous dose of salt is rubbed on the surface before maturation of 4 – 8 weeks in Dongé’s cellars during which time they will be turned twice each week. A thin rind develops, as well as traditional raw milk flavours of mushroom and butter.
The result is a supple, silky, highly elastic cheese with hints of straw and mushroom, freshly turned earth and a little hit of ammonia but nothing overwhelming. The mottled white rind fosters a rich microbiome contributing to new tastes with every bite.