Langres - 180gm


Langres is a French cow’s milk cheese that originated from the plateau of Langres in the region of the Champagne, Ardenne, France.

Since 1919, the cheese has been granted AOC designation.

Surrounded by a white penicillium candidum rind, the central pate is a bit soft and crumbly, and appears creamy in colour. It is milder than Epoisses, but slightly salty with strong smell. The firm paste melts in the mouth, leaving a complex taste.

After 5 weeks of maturation, it is consumed between May and August but it also tastes excellent from March through December.

It is sold as a whole and wrapped fresh for for you. The usual weight is 180gm.

It looks great on the cheeseboard, and goes well with a salad.

Made from pasteurised cow's milk
Country of origin: France
Region: Champagne-Ardenne
Type: semi-soft
Texture: crumbly and firm
Rind: washed
Colour: orange
Flavour: mild, salty
Aroma: strong
Vegetarian: no
Producers: Rians

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