In the local language, Bargkass means cheese from the mountain. Manufactured in Le Thillot in the Vosges Mountains of Lorraine, Bargkass is a farmstead gourmet cheese. This French area is famous for the production of Munster cheese. Made from cow's milk, Bargkass takes two months for affinage. When matured, this uncooked and pressed cheese offers soft and light aroma. It has a supple white paste with some small holes in it. The wheel of this semi-firm cheese is best eaten from May to October.
According to local language, bargkass means a cheese from the mountain. Bargkass is produced in Thillot village of Vosges which is also famous for the production of Munster cheese. Made from unpasteurised, pressed cow's milk, this cheese is refined for 2 months. It has a soft and light aroma with some small holes on it. Nice taste but mildly acidic on the end.