Misplaced Pages

Langres
Country of origin	France
Region, town	Champagne-Ardenne, Langres
Source of milk	Cows
Pasteurised	No
Texture	Soft, washed rind
Aging time	at least 5 weeks
Certification	French AOC 1991
Related media on Commons

Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation d'origine contrôlée (AOC) since 1991.

Langres is a cow's milk cheese, cylindrical in shape, weighing about 180 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind. Langres cheese is known for its vibrant orange rind, achieved through the use of annatto, and its concave dent known as the "fontaine." It is a less pungent cheese than Époisses, its local competition. It is best eaten between May and August after 5 weeks of aging, but it is also excellent March through December.

Production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms.

See also

• List of cheeses

References

1. ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. 96. ISBN 978-0-89480-762-6. Retrieved March 30, 2018.
2. Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 427. ISBN 978-0-19-933089-8. Retrieved March 30, 2018.
3. "Langres". AnyCheese.com. Retrieved 31 August 2024.

This cheese-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• French products with protected designation of origin
• French cheeses
• Cow's-milk cheeses
• Washed-rind cheeses
• Cheese stubs