master cheese ripeners and French craftspersons of the year
A family story
Founded in 1930 by Etienne DONGE, the small dairy is located at Triconville (150 inhabitants), in the Meuse area. DONGE produces an AOP/ PDO cheese of excellence: the Brie de Meaux. Today, the cheese monger craft passion has been transferred to the third generation. Luc and Jean-Michel DONGE, supported by their family, are perpetuating this traditional know-how.
Their Brie de Meaux is present on the greatest European restaurant tables.
Dongé AOP/ PDO Brie de Meaux
Ancestral manufacturing methods have been preserved:
- Transformation of an exclusively high quality AOP/ PDO milk into a supple curd
- Delicate manual molding from 25 to 30 curd layers with a brie shovel
- Natural draining on a rush mat
- Manually turning over the cheeses, once or twice a week
- Customized ripening period from 5 to 8 weeks, according to each client need
Belonging to the soft-ripened white molded cheese family, DONGE Brie de Meaux texture evolves accordingly to its ripening period. Tremendous flavors are developing, resulting in a nice long finish. Dressed in a beautiful red striped white cloth, voluntary signature of an artisanal production and a sign of gustatory delicacy, the multiple awarded DONGE Brie de Meaux offers its creamy flesh with nutty and apple flavors to the greatest European restaurants.
Taste it when very supple and creamy, with an elegant light and floral Burgundy wine, like an AOC Aloxe Corton which will reinforce the temper and the persistence of this ancestral cheese of character.
DONGE, a quality ambassador
Making exceptional cheeses does require using an exceptional milk. Therefore, DONGE family has been nourishing historical, sustainable and personal relationships with its 35 exclusive milk farmers, all located within a 25km / 16 mi radius around the dairy. This proximity preserves the milk quality by avoiding potential transportation damages, and contributes to reduce greenhouse gas emission.
Deeply involved, DONGE’s milk producers are respecting the AOP/ PDO quality charter and are participating in the “Farm from the future” program which aims to reduce the farming impact on the environment. This unprecedented initiative within the AOP/ PDO zone, pioneer in France, has been carried out by Luc DONGE to the French Great East region. The farmer and his livestock well-being are particularly covered topics.
In 2018, the cheese dairy modernized and expanded its artisanal production tool to ensure continuous quality monitoring from the milk reception to the cheese packaging. Quality being a top priority, the production site obtained the ISO 9002, BRC Food and FSSC 22000 certifications related to food safety and met the US FDA standards.
In 2020, more than 100 daily microbiological analyzes are carried out on milk, cheese, equipment and the environment.
A requirement shared by all the stakeholders, from the beginning to the end of the production cycle, is the first condition to produce a cheese of excellence.