A sticky brown-red rind with
a strong and penetrating bouquet. The paté is firm and supple and
melts in the mouth, releasing a complex mixture of aromas.
Langres originates from the Langres plateau,
at the source of the Seine in the Champagne region, on the border with
Burgundy. It has been made since the 17th century and takes its name from
the main market town at the time, Langres, in the French department of
the Haute Marne. Gaining A.O.C. recognition as late as 14th May 1991 it
can only be made in the three regions of Cote-d'Or, Haute Marne and Vosges.
Made with cows' milk, Langres is a washed
rind cheese and is matured for 2 to 3 months in humid cellars (15 days
to one month for the smaller Petit Langres) and receives regular washings
of brine and annatto. Annatto, or 'rocou' in French, is an orange pigment
taken from the Annatto tree. The cheese is sometimes washed in Marc de
Bourgogne producing Langres au Marc.
With a sticky brown-red to light brown
rind is has a strong and penetrating bouquet. The paté is firm and supple
and melts in the mouth, releasing a complex mixture of aromas. Further
maturing produces a creamier texture and the flavour becomes pronounced
with a spicy tang.
The most unusual feature of this cheese
is its sunken top, called a 'fontaine' or 'curvette'. Into the fontaine
can be poured Champagne or Marc au Bourgogne allowing the cheese to be
savoured as one might enjoy a Stilton with port. More often, the Langres
is accompanied with full bodied wines of Bordeaux and Burgundy.
Our Langres is made with unpasteurised
cows milk with a 50% fat content and is available as a 1100g cutting
cheese, 150cm in diameter and 50mm deep, or as an individual Petit
Langres at 250g, 70mm in diameter and 60mm deep. It is available
all year round but is at its best from spring until late autumn.
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