Langres (cheese)

The Langres, in its entirety

Langres is a French soft cheese made from raw milk (cow) with red culture from the Champagne-Ardenne region . It has been under the Appellation d'Origine Contrôlée (AOC) since 1991 . The specialty of the Langres is that it is washed with Marc de Champagne . It has an intense spicy smell and taste, but is somewhat milder than the similarly produced Epoisses . The ripening period takes about 3 to 4 weeks. During this time the cheese is not turned, which leads to a deepening of the surface towards the center. Marc de Bourgogne is often poured into this depression and allowed to soak into the cheese. Instead of Marc de Bourgogne, Calvados is also used and the cheese is then served flambéed. The Langres come in two formats: the small, weighing at least 150 g, and the large, weighing at least 800 g.

In 2005, 385 tons of Langres were produced in five cheese dairies, two of which were farms.

The Langres, quartered

literature

• Jérôme Benet; Georges Risoud: Histoire du fromage de Langres. Editions Dominique Guéniot, Langres 2005

Web links

• Langres AOC La Tradition
• Official website of Langres cheese , with cooking recipes and links about the preparation options , such as Recette des bonbons au fromage de Langres by André Jacoulot du restaurant "3 Provinces".

See also

• Langres

Individual evidence

1. ↑ syndicat interprofessionnel du fromage de Langres official website of the AOC Langres