Barberey is a French cheese that closely resembles Camembert in both texture and flavour. It is a soft, creamy cheese with a white, bloomy rind, which gives it a delicate yet rich taste. The cheese is named after the village of Barberey, but it is also known as Fromage de Troyes, linking it to the city of Troyes in the Champagne region of France.
Made from cow’s milk, Barberey cheese has a smooth and velvety interior, becoming softer and runnier as it ages. The taste is mild when young, but as it matures, it develops a stronger, more complex flavour with earthy and slightly nutty notes. This makes it appealing to both casual cheese lovers and those who enjoy more intense cheeses.
Like Camembert, Barberey cheese is traditionally eaten with bread or crackers, allowing its creamy texture to shine. It pairs well with fruity white wines, such as those from the Champagne or Loire Valley regions, as well as with light red wines. The cheese is often served at French cheese platters and enjoyed with fresh fruits, nuts, or a drizzle of honey.
Barberey cheese is aged for a few weeks before it is ready to eat. During this time, the white mould rind forms, helping to develop its characteristic flavour and aroma. The cheese is usually sold in small round wheels, similar to Camembert, and is often wrapped in wax paper or wooden boxes for storage.
Although not as famous as Camembert or Brie, Barberey cheese remains a regional delicacy in northern France. It is enjoyed by locals and visitors who appreciate its smooth texture and balanced flavour. Whether eaten on its own or as part of a meal, Barberey cheese is a classic French treat that reflects the rich cheese-making traditions of the region.
