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, Red Wine from Burgundy, Marc de Bourgogne or Champagne.
Made from pasteurised cow's milk
Country of origin: France
Texture: crumbly and firm
Flavour: mild, salty