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 | |
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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 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. 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.
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