Petit Dongé

1. History

The Dongé Cheese Dairy was founded in 1930 by Etienne Dongé in Cousances-lès-Triconville, Meuse, though cheese production began there as early as 1922 upon his arrival in the village.Petit Dongé is a more recent creation from this family dairy, specialized in Brie de Meaux AOP.

Led today by the founder's grandchildren, the company upholds a cheesemaking tradition over a century old in the region, focusing on artisanal aging.

2. Physical characteristics

Petit Dongé is a raw cow's milk cheese with soft paste and bloomy rind, shaped as a flat cylinder weighing about one kilogram.

Its white rind is thin, downy, and may show red streaks or spots, signs of authentic aging. The cream-colored paste refines gradually from rind to center, becoming smooth and supple.

3. Taste profile

On the nose, it offers scents of fresh milk and mushroom. In the mouth, it is creamy and fresh, with subtle notes of cream, butter, and hazelnut.

Available plain or filled (black truffle, St. John's truffle, Meaux mustard, green pepper), the fillings add delicate flavors and pleasant texture.

4. Production zone and period

Produced solely by Dongé Cheese Dairy in Cousances-lès-Triconville, Meuse department (55), Grand-Est region, from milk of local cows within a 30 km radius.

Production follows the Brie cheese tradition, with family expertise passed down for generations in this Meuse terroir.

5. Certification

Petit Dongé holds no AOP label, unlike the Brie de Meaux from the same dairy. It remains a high-quality artisanal product from raw milk and meticulous aging.

No specific AOC, AOP, or IGP certification applies to this cheese.