Flavour : mild, salty
Aroma : strong

Langres is a French cow’s milk cheese that originated from the plateau of Langres in the region of the Champagne-Ardenne, France. Since 1919, the cheese has been granted AOC designation. Surrounded by a white penicillium candidum rind, the central pate is a bit soft and crumbly, and appears creamy in colour.
It is milder than Epoisses, but slightly salty with strong smell. The firm pate melts in the mouth, leaving a complex taste. After 5 weeks of maturation, it is consumed between May and August but it also tastes excellent from March through December.
It goes well with a salad, Red Wine from Burgundy, Marc de Bourgogne or Champagne.

Country of origin : France
Region of origin : Champagne-Ardenne
Milk type : cow
Pasteurised : no
Cheese type : washed rind
Fat content : 50%