Made in Champagne-Ardenne, Langres is a strong smelling, firm but melt in the mouth cheese with a distinct orange rind. Salty, creamy and mildish, it’s more delicate than its cousin Époisses.
An AOC cheese, it takes up to 3 months to mature in humid cellars. And because it’s never turned during the process it has a little dip at the top known as the fontaine or cuvette.
What with? In France they pour a little champagne into this before serving, which seems a jolly good idea to us. The more the cheese ages, the bigger the dip. Langres also goes very well with our Walnut Chutney and a glass of red burgundy. If you’re spoiling everyone with champagne, Bollinger is a really good match.