French Cheese – Langres
Langres cheese is made in the high plains of Champagne and can be traced back to the 18th century. The depression at the top of the cheese called a “fontaine” or “cuvette” is intentional. You can pour Champagne or Marc de Champagne into it. 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. Langres has a strong smell. The firm pate melts in the mouth and unfold a complex taste. Although a bit salty, Langres is milder than Epoisses. Serve with a salad and with a full-bodied red wine such as Burgundy.
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