Maturation: At least 5 weeks
Cheese Type: soft cheese with washed rind
Known since the 18th century, Langres cow’s milk cheese was, at first, a small farmhouse’s production for a family consumption and occasionally sold at the local market. Langres is a washed rind with a truncated shape and a depression in the center. Why does Langres got this particular shape and colour? Langres has this tonic orange colour because it’s washed with brine which helps developping the powerful bouquet of the cheese and this amazing colour and it is never flip: that’s why there is this pit at the center of the cheese. Also called Champagne cheese, this AOC cheese can be accompagnied with some Champagne. Tips: pour a bit of Champagne or Marc de Bourgogne into the hole and dig the cheese with a spoon! You will discover the dense and onctious paste of the cheese and its milky, lactic and slightly tangy flavour.
Red wines (Pinot Noir, Beaujolais)
White wines (Viognier)
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Cheese Club Team