#28 – Langres
Langres cheese facts:
- Langres is a French cow’s milk cheese that originated from the plateau of Langres in the region of the Champagne Ardenne.
- Since 1991, 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 color. It is milder than Epoisses, but slightly salty with strong smell. The firm pate melts in the mouth, leaving a complex taste.
- Langres cheesemakers still use traditional methods to produce their cheese. During the long ripening period, the cheese is put in a very humid cellar. Langres cheese is regularly washed with an orange pigment from the Annatto tree found in America. Sometimes the cheese is also washed with a local Marc de Champagne.
- Its name and origin are from a town in the Haute Marne.
- The cheese dates back to the 18th century.
- The form of the cheese is like a cylinder and has a 5-mm deep well on the top which is called in French the “fontaine”.
- A red dye extracted from the rocou (seeds of the American annatto tree) is applied which gives the cheese a natural orange colour.