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Langres cheese

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Langres
Country of originFrance
Region, townChampagne-Ardenne, Langres
Source of milkCows
PasteurisedNo
TextureSoft, washed rind[1]
Aging timeat least 5 weeks
CertificationFrench AOC 1991
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Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne.[1] It has benefited from an Appellation d'origine contrôlée (AOC) since 1991.

Langres is a cow's milk cheese,[2] 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."[3] 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

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References

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  1. ^ a b 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.