Langres cheese 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.
First, surrounded by a white penicillium candidum rind, the central pate is a bit soft and crumbly.
Then, it appears creamy in color. Most of all it is milder than Epoisses, but slightly salty with strong smell.
Overall, the firm pate melts in the mouth, leaving a complex taste. After 5 weeks of maturation, you can enjoy this cheese between May and August but it also tastes excellent from March through December.
Langres declared CDO (Certified Designation of Origin) in 1991 then PDO (Protected Designation of Origin) in 2012.
The Langres AOP is a cheese made from cow’s milk with a soft centre and a washed rind. The cheese is matured according to a very demanding method of successive washings which gives it a beautiful orange colour. It’s a cheese that has a pungent, intense and characteristic aroma which gives way to a fairly mild taste.
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