Langres: Difference between revisions

Latest revision as of 05:33, 3 March 2025

A French cheese from the Champagne region

Langres is a French cheese that originates from the Champagne region, specifically from the plateau of Langres, which is located in the northeastern part of France. This cheese is known for its distinctive flavor and unique appearance, making it a favorite among cheese connoisseurs.

Description[edit]

Langres is a cow's milk cheese that is characterized by its soft, creamy texture and a washed rind. The cheese is typically cylindrical in shape, with a concave top, often referred to as a "fountain" or "well." This indentation is a result of the cheese not being turned during the aging process, allowing the top to sink slightly.

The rind of Langres is washed with a brine solution, which contributes to its orange-brown color and pungent aroma. The interior of the cheese is pale yellow and has a smooth, creamy consistency. The flavor of Langres is rich and tangy, with a slightly salty and nutty taste.

Production[edit]

Langres is made from pasteurized or raw cow's milk. The milk is curdled using rennet, and the curds are then cut and drained. The cheese is molded and allowed to mature for a period ranging from 15 days to several months, depending on the desired flavor intensity.

During the aging process, the cheese is regularly washed with a brine solution, which encourages the development of the characteristic rind and enhances the flavor profile. The cheese is typically aged in humid cellars, which help maintain the moisture content and promote the growth of beneficial bacteria on the rind.

Serving Suggestions[edit]

Langres is often enjoyed as part of a cheese platter, accompanied by crusty bread and fresh fruit. It pairs well with Champagne or other sparkling wines, which complement its creamy texture and tangy flavor.

To serve Langres, it is recommended to allow the cheese to reach room temperature, which enhances its flavor and aroma. The concave top of the cheese can be filled with a small amount of Champagne or marc, a type of brandy, just before serving, adding an extra dimension to the tasting experience.

Culinary Uses[edit]

Langres can be used in various culinary applications, including:

Melting over grilled meats or vegetables
Incorporating into sauces for pasta or risotto
Baking in a pastry shell for a savory tart

Related pages[edit]

Langres 121008 2
Langres entry
Langres - cathédrale Saint-Mammès - façade 2
Langres - cathédrale Saint-Mammès - 2
Langres - cathédrale Saint-Mammès - 7
Langres - cathédrale Saint-Mammès - 8
Langres - cathédrale Saint-Mammès - cloitre
Cloitre Langres
Langres - cathédrale Saint-Mammès - 12
Langres - la porte des Moulins 1

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-'''Langres''' is a type of [[cheese]] originating from the plateau of [[Langres]] in the [[Champagne]] region of [[France]]. It is a cow's milk cheese, traditionally made in small rounds with a characteristic central depression.
+{{Short description|A French cheese from the Champagne region}}
+{{Cheese}}
-== History ==
+'''Langres''' is a French cheese that originates from the [[Champagne]] region, specifically from the plateau of [[Langres]], which is located in the northeastern part of [[France]]. This cheese is known for its distinctive flavor and unique appearance, making it a favorite among cheese connoisseurs.
-The production of Langres cheese dates back to the 18th century. It was traditionally made by farmers for their own consumption, and was not widely known outside the local area until the 20th century. Today, it is one of the most popular cheeses in France, and is also exported to many other countries.
-== Production ==
+==Description==
-Langres cheese is made from [[cow's milk]], which is heated and then curdled with [[rennet]]. The curds are cut into small pieces, drained, and then placed in molds. The cheese is then aged for a minimum of 15 days. During this time, it develops a characteristic orange rind and a strong, pungent flavor. The cheese is often served with a small amount of [[Champagne]] or [[Marc de Bourgogne]] poured into the central depression.
+Langres is a cow's milk cheese that is characterized by its soft, creamy texture and a washed rind. The cheese is typically cylindrical in shape, with a concave top, often referred to as a "fountain" or "well." This indentation is a result of the cheese not being turned during the aging process, allowing the top to sink slightly.
-== Characteristics ==
+The rind of Langres is washed with a brine solution, which contributes to its orange-brown color and pungent aroma. The interior of the cheese is pale yellow and has a smooth, creamy consistency. The flavor of Langres is rich and tangy, with a slightly salty and nutty taste.
-Langres cheese is known for its strong, pungent flavor and creamy texture. It has a characteristic orange rind, which is the result of being washed with [[brine]] during the aging process. The cheese is also known for its central depression, which is caused by the fact that the cheese is not turned during the aging process.
-== Serving ==
+==Production==
-Langres cheese is often served at room temperature, and is traditionally accompanied by a glass of Champagne or Marc de Bourgogne. It can also be used in cooking, and is particularly good in dishes that require a strong, flavorful cheese.
+Langres is made from pasteurized or raw cow's milk. The milk is curdled using rennet, and the curds are then cut and drained. The cheese is molded and allowed to mature for a period ranging from 15 days to several months, depending on the desired flavor intensity.
-== See also ==
+During the aging process, the cheese is regularly washed with a brine solution, which encourages the development of the characteristic rind and enhances the flavor profile. The cheese is typically aged in humid cellars, which help maintain the moisture content and promote the growth of beneficial bacteria on the rind.
-* [[List of French cheeses]]
-* [[List of cow's milk cheeses]]
-[[Category:Cheeses of France]]
+==Serving Suggestions==
-[[Category:Cow's milk cheeses]]
+Langres is often enjoyed as part of a cheese platter, accompanied by crusty bread and fresh fruit. It pairs well with [[Champagne (wine)|Champagne]] or other sparkling wines, which complement its creamy texture and tangy flavor.
-{{cheese-stub}}
-{{food-stub}}
+To serve Langres, it is recommended to allow the cheese to reach room temperature, which enhances its flavor and aroma. The concave top of the cheese can be filled with a small amount of [[Champagne (wine)|Champagne]] or [[Marc (brandy)|marc]], a type of brandy, just before serving, adding an extra dimension to the tasting experience.
+==Culinary Uses==
+Langres can be used in various culinary applications, including:
+* Melting over grilled meats or vegetables
+* Incorporating into sauces for pasta or risotto
+* Baking in a pastry shell for a savory tart
+==Related pages==
+* [[Cheese]]
+* [[Champagne (wine)]]
+* [[French cuisine]]
+* [[Washed-rind cheese]]
+[[Category:French cheeses]]
+[[Category:Cow's-milk cheeses]]
+[[Category:Washed-rind cheeses]]
+[[Category:Champagne (wine)]]
+<gallery>
+File:Langres 121008 2.jpg|Langres 121008 2
+File:Langres entry.jpg|Langres entry
+File:Langres - cathédrale Saint-Mammès - façade 2.jpg|Langres - cathédrale Saint-Mammès - façade 2
+File:Langres - cathédrale Saint-Mammès - 2.jpg|Langres - cathédrale Saint-Mammès - 2
+File:Langres - cathédrale Saint-Mammès - 7.jpg|Langres - cathédrale Saint-Mammès - 7
+File:Langres - cathédrale Saint-Mammès - 8.jpg|Langres - cathédrale Saint-Mammès - 8
+File:Langres - cathédrale Saint-Mammès - cloitre.jpg|Langres - cathédrale Saint-Mammès - cloitre
+File:Cloitre.Langres.png|Cloitre Langres
+File:Langres - cathédrale Saint-Mammès - 12.jpg|Langres - cathédrale Saint-Mammès - 12
+File:Langres - la porte des Moulins 1.jpg|Langres - la porte des Moulins 1
+</gallery>