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Weight: 180
Maturation: At least 5 weeks
Cheese Type: soft cheese with washed rind
Langres is a soft cheese made exclusively from cow’s milk on the Langres plateau and the Bassigny pastures in the Champagne-Ardenne region. It has a long maturation period of at least 21 days, during which the cheeses are often rubbed with brine.
On the exterior it has a white, moldy, wrinkled rind, while on the inside it is slightly soft and crumbly. The aroma of Langres is intense, the flavour is salty, and the cheese melts in the mouth when consumed. What’s so special about Langres is its concave top (‘fontaine’ in French) which was originally designed to hold a small bit of sparkling wine.
Store in a well-sealed box and keep it in the vegetable drawer of your refrigerator for 1 week.
Wine Pairing:
Champagne, Marc de Bourgogne, Red Burgundy
White wines (Viognier)
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Your Cheese Club Team
1 review for Langres
Paul C –
These really need to be left to mature at least until the advertised “use by” date. Prior to that they are too firm and bland. When well mature this is a lovely gooey flavourful cheese.
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