Langres Travel Blog

 › entry 8 of 45 › view all entries
Langres cheese

      Made since the 17th century , Langres cheese Aoc is an UNPASTEURIZED  cow's milk cheese from the plateau of Langres in the Champagne region on the border with Burgundy.Langres is a washed rind cheese and coming from the same family as Epoisses and Munster,Langres has a strong smell.Although a bit salty,Langres cheese is milder than Epoisses.Its firm and supple pâte with a 50% fat content melts in the mouth releasing a complex taste.

The Langres cheesemakers still use traditional methods to produce their cheeses.During the ripening period (2 or 3 months),the cheese lies in humid cellars and receive regular washings of brine and Arnatto(an orange pigment).Sometimes it is washed in local spirit:Langres au Marc. 

Langres cheese has a concave shape with a sunken top called a fontaine (fountain).Into the fountain can be poured the local spirit Marc de Bourgogne or Champagne.The fountain becomes more pronounced when the Langres becomes refined.It has then an orange rind and is covered with a small white down of Penicillium candidum.


sylviandavid says:
Very well written... interesting the different nuances for one type of cheese...
Posted on: Jun 30, 2009
Join TravBuddy to leave comments, meet new friends and share travel tips!
Langres cheese
Langres cheese
Langres cheese with its hollow cal…
Langres cheese with its hollow ca…
photo by: bernard69