Langres is a French cow’s milk cheese that originated from the plateau of Langres in the region of the Champagne Ardenne, France. Since 1919, the cheese has been granted AOC designation. The central pate is a bit soft and crumbly, and appears creamy in colour. The rind is washed in champagne.
It is milder than Epoisses, but slightly salty with strong smell. The firm pate melts in the mouth, leaving a complex taste. It looks great on the cheeseboard, and goes well with a salad, Red Wine from Burgundy, Marc de Bourgogne or Champagne.
• Country of Origin: France
• Milk Variety: Cow
• Style of Cheese: Soft
• Pasteurised: No
• For pregnant women: No


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