Langres cheese
| Langres | |
|---|---|
| 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 (French pronunciation: [lɑ̃ɡʁ] ⓘ) 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 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. Langres cheese is known for its vibrant orange rind, achieved through the use of annatto, and its concave dent known as the "fontaine." 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. In 2016, 605.5 tonnes of Langres cheese were produced by three dairies, including one farm producer.