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Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
Appenzel
Aveyronnais
Beaufort
Bleu d'Auvergne
Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
Cantal
Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
Coeur d'Arras
Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Cote du Rhone red
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


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