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Origin: France
Primary Varietal: Pasteurized Cow's Milk
  • Cow
Langres cheesemakers still use traditional methods to produce their cheese. During the long ripening period, the cheese is put in a very humid cellar. Langres cheese is regularly washed with an orange pigment from the Annatto tree found in America. Sometimes the cheese is also washed with a local Marc de Champagne.

Coming from the same familly as Epoisses and Munster, Langres has a strong smell. The firm pate melts in the mouth and unfold a complex taste. Although a bit salty, Langres is milder than Epoisses.

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