Langres

Recognized as a PDO in 1996, Langres is a soft cheese with a washed rind. It is distinctive by its cylindrical shape with a hole on its top. Its rind may be light yellow or orange, its smell is intense and its strong flavour is sweetened by a melting and creamy texture.

Milk

Cow

Production

Ripened for 40 days to 3 months in cellars with regular washing in slightly salted water (brine) and natural orange-coloured tinting (called rocou).

Tasting tips

Pairing cheese and wine

Let you seduce by a white wine from Burgundy, France.

Langres

There are only 3 dairies producing Langres in France, and only Rémillet family (Gaec des Barraques) makes raw milk Langres. Rémillet Family’s secret comes from a slightly different recipe, since they have decided to salt Langres less, and to lengthen ripening duration to 22 days, so that cheese’s taste qualities naturally develop.

Did you know that ?

Langres hold its "fountain" from its moulds which are used for its fabrication and slightly truncated. There is also the fact that it is never turned-over during production. Always put on the same side, it finally digs. Following a century-old tradition, some Langres ripen in Marc de Bourgogne or Champagne. Alcohol poured in the “fountain” is spread on the whole cheese which becomes soaked.

Origin

Facts

Description

Commercial name : Langres Name : Soft cheese with washed rind Type : Raw cow milk cheese Preservation : About 8°C

Composition

Fat content : 24% Ingredients : Raw cow milk, Rennet, Ferments, Salt Allergen : Milk

Local cheesemaker / refiner

Name : GAEC des Barraques Address : 52500 Genevrières

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