Le Bargkass is an uncooked pressed cheese made with cow’s milk which originated in the Vosges. It is manufactured in the mountain villages of Alsace and Vosges. In Alsatian, « barg » means « mountain » and « kass » means « cheese ». This cheese is often associated with Munster, as both are manufactured in the same farms in the Vosges. The cheeses are brushed and turned over weekly during their minimum two-month maturation period.
Small wheel; smear-ripened, brownish-orange rind; relatively soft ivory paste.
Health & nutrition
Flavours & sensory qualities
Bargkass sometimes has a blueberry taste resulting from the cows’ feed.