Langres cheese

Langres is a French soft cheese made from raw milk ( cow) with red culture from the Champagne -Ardenne region. He has been sidelined since 1991 under the Appellation d' Origine (AOC ). Peculiarity of Langres is that it is washed with Marc de Champagne. He has an intense spicy smell and taste but is a bit milder than the Epoisses similarly prepared. The maturation period lasts about 3 to 4 weeks. During which time the cheese is not turned, which leads to a depression of the surface toward the center. In this depression champagne will gladly given, which is left to seep into the cheese. Instead of champagne calvados is used and the cheese then served flambé. The Langres is available in two formats: the little man, with a minimum weight of 150 g, and the Great, with a minimum weight of 800 g

From Langres 2005 385 tons were produced in five cheese factories, two of which farms were.