Soft, creamy and smooth, resembling Camembert, five to six inches in diameter and 1¼ inches thick. Named from its home town, Barberey, near Troyes, whose name it also bears. Fresh, warm milk is coagulated by rennet in four hours. Uncut curd then goes into a wooden mold with a perforated bottom, to drain three hours, before being finished off in an earthenware mold. The cheeses are salted, dried and ripened three weeks in a cave. The season is from November to May and when made in summer they are often sold fresh.
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