Source of milk Cows Aging time at least 5 weeks Milk source Dairy cattle Texture Soft | Pasteurised No Certification French AOC 1991 Rind Washed Aging 5+ weeks | |
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Similar Époisses de Bourgogne, Chaource cheese, Livarot cheese, Pont‑l'Évêque cheese, Pouligny‑Saint‑Pierre cheese | ||
Langres 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. It is a less pungent cheese than Époisses de Bourgogne, 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.
References
Langres cheese Wikipedia(Text) CC BY-SA