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About Langres: Langres cheese is made in the high plains of Champagne. Langres cheese traced back from 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 in it.
Langres making: 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.
Tasting Langres: Coming from the same familly as Epoisses and Munster, 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.
Tasting advices: On the cheeseboard, or with a salad
wine: Full body red wine from Burgundy,
Marc de Bourgogne or Champagne (French
Cheeses: Epoisses, Munster