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Langres Cheese
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy flavor.
What is Langres Cheese?
Langres is a French PDO cheese crafted from whole cow's milk on the Plateau de Langres in the Champagne region. It is recognized for its vibrant orange hue, achieved with annatto, and its distinctive concave top known as the "fontaine." The cheese's history dates back to the 18th century, with documented mentions as early as 1874. After experiencing a decline post-World War I, it was revived in the mid-20th century, achieving AOC status in 1991 and PDO status in 2009.
The production of Langres involves a meticulous process of slow milk maturation to develop a lactic curd, followed by careful ripening that includes saltwater washes. This results in a semisoft, cylindrical cheese about 4 inches in diameter and 2 inches high, weighing approximately 10 ounces. Langres is celebrated for its creamy texture and rich hazelnut flavor. It pairs exceptionally well with pinot noir or Champagne and can be enhanced by filling its fontaine with spirits such as marc de Champagne, making it a versatile choice for both tasting and cooking.
Key Facts About Langres Cheese
| Country of Origin | France |
| Specific Origin | Plateau de Langres, Champagne region |
| Certification | PDO (2009) |
| Milk Type | Cow’s milk |
| Rind | Soft, orange |
| Texture | Semisoft |
| Flavor | Creamy, nutty |
| Aroma | Creamy aromas |
| Colors | Orange |
| Forms | Cylindrical |
