The Dongé family has been producing cheese in Triconville, in France’s Meuse region, since 1930, when Étienne Dongé purchased the fromagerie. Now led by the third generation, Luc and Jean-Philippe Dongé, the family continues a long tradition of artisanal cheesemaking, with support from multiple family members who remain involved in daily operations. Specialising in Brie de Meaux, the creamery works closely with a small network of local farms within a 15 km radius, prioritising raw milk from carefully raised herds, including traditional regional breeds. This close collaboration and commitment to quality have allowed the family to preserve slow, natural cheesemaking methods, including traditional curd setting, hand ladling, and careful maturation.
Remaining firmly independent in a landscape increasingly dominated by large dairy groups, the Dongé family continues to uphold its philosophy of craftsmanship, raw milk quality, and authentic flavour, producing some of the most highly regarded Brie de Meaux in the region.
