Langres is a French cow’s milk cheese that originated from the plateau of Langres in the Champagne region. This cheese has been granted AOC designation since 1991. Schertenleib dairy is today the last independent and family run firm to produce artisan cheeses with washed rinds following traditional methods.
Langres combines a firm texture with a soft, creamy and slightly crumbly central paste. Less pungent than Epoisses, it releases a complex mixture of aromas. This cheese has a pretty pale orange wrinkled rind with a dense white interior.
It looks great on the cheeseboard, and goes well with red wine from Burgundy, Marc de Bourgogne or Champagne of course.
Origin Champagne, France
Milk pasteurized cow's milk
Texture firm, creamy, crumbly
Flavour mild, salty, tangy