This is a genuine raw milk cheese made with cream: a ladle- moulded triple cream, created by the the Dongé cheese dairy. After the manual moulding is complete, the cheeses are lightly salted and set out to ripen on straw alongside the Bries de Meaux from the Xavier David range. The ripeners wait 14 days for a slight white bloom to develop. The cheeses are then wrapped and continue to cold-ripen for about 15 days until they reach a creamy, almost spreadable texture. The raw milk gives it an inimitable flavour of buttery hazelnut and fresh cream. And what about its name, “Le Barisien”? That’s what locals call the residents of Bar-le-Duc, the city just down the road from the dairy.
