Baguette Laonnaise
Baguette laonnaise is a washed-rind cow's milk cheese from Thiérache and the city of Laon in Picardie, France. It is a variation of Maroilles with black pepper and tarragon worked into the curd, sold as a rectangular loaf that gives the cheese its name.
Key Facts
| Country of Origin | France |
| Specific Origin | Thiérache and Laon, Picardie, France |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 28.50% |
| Rind | Washed |
| Texture | Soft, artisan |
| Flavor | Spicy |
| Aroma | Pungent |
| Colors | Pale yellow |
| Forms | Rectangular loaf, about 15 cm (5.9 in) long, 6 cm (2.4 in) square section, 500 g (18 oz) |
| Age | 3 to 4 months |
| Also Known As | Baguette Lyonnaise |
What is Baguette Laonnaise Cheese?
Baguette laonnaise, also called losange, dauphin or baguette Thiérache, comes from the Thiérache region and the city of Laon in Picardie, France. Accounts of its beginnings differ. One credits monks who served a milder Maroilles, softened with herbs and spices, to the young dauphin, son of Louis XIV. Another points to a royal act signed by Charles VII setting the Dauphin's Rights, the cheese made in thanks for a right-of-way fee exemption granted to Maroilles transporters. A third source dates it to around 1930.
Production follows Maroilles in every step but one. Black pepper and tarragon go into the milk curd before it is placed in a mould, then everything is mixed and worked as Maroilles would be. The cheese matures three to four months in a humid cellar, washed with salt water.
The name describes the shape. Each bar runs roughly 15 cm (5.9 in) long with a square section of 6 cm (2.4 in) on each side and weighs 500 g (18 oz). The rind is sticky and orange-brown, the interior supple, and fat content sits at 45%.
Do not keep it in the fridge too long. The rind dries out, the taste turns sour, and an unpleasant bitter aftertaste follows.
How Does Baguette Laonnaise Cheese Compare?
The most relevant cheeses to compare Baguette Laonnaise against.
