Characteristics of the Langres PDO cheese
Langres is a PDO cheese made from raw cow's milk from the Champagne-Ardenne region weighing about 250g depending on its maturation with 28% fat on finished product.
Langres belongs to the family of soft, washed rind cheeses. Its white paste is supple and firm, while its rind is tender and relatively soft. The rind of Langres is thin and a deep yellow with orange tones. Its strong smell gives way to a spicy flavor. It is a small cheese with character that is sure to be appreciated at its true value and will be a big hit with guests.
History-wise, the Langres has been talked about since the 18th century within the Dominicans of Langres. It is enthroned next to Livarot and Maroilles. Little by little, it became the object of a growing trade.
How to enjoy Langres PDO cheese?
Langres can be tasted all year round, with an optimal period from May to August.
While it's delicious as-is on top of fresh bread, it's equally versatile in the kitchen. It goes particularly well in cheese pies or gratins, for example with endives and ham. For sweet and savory lovers, it will reveal interesting flavors paired with raspberries, in a mixed salad.
As for the cheese and wine pairing, the Langres will go deliciously with a good white wine from the Champagne region, such as a white Coteaux champenois or a white Coteaux de Coiffy. For red lovers, it is also quite possible to enjoy it with a red Coteaux champenois or a red Haute-Marne.
