Langres

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.

History

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

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.

Characteristics

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

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.

See also

• List of French cheeses
• List of cow's milk cheeses

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