| LANGRES |
 Description:
The Langres is a close
relative to the Epoisses de Bourgogne. Its name and origin are from a town in
the Haute Marne. The cheese dates back to the 18th century. It was only quite
recently (1991) admitted to the AOC family; prior to this date it was very much
a regional cheese. During the maturing period the cheeses are placed in humid
cellars, the ripening usually takes 5 to 6 weeks. The cheeses are regularly
rubbed with brine, either by hand or using a damp cloth. A red dye extracted
from the rocou (seeds of the American annatto tree) is applied which gives the
cheese a natural orange colour. The form of the cheese is like a cylinder and
has a 5-mm deep well on the top which is called in French the "fontaine". The
true amateurs of this cheese fill the well with a touch of Marc de Champagne.
The cheese is never turned during the maturing process.
Texture:
The rind of the cheese is sticky
and shiny, showing off a magnificent natural orange colour. The pate is firm
but melts in the mouth.
Taste:
It is a vigorous cheese with a
pronounced odour. The taste of salt is present, making the flavour of the
cheese distinct without being aggressive, which makes it very agreeable. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1991 |
| Weight |
 |
180 g |
| Affinage |
 |
1 to 3 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
