Langres

$19.50 / 6 oz Wheelprice is $19.50 by 6 oz Wheel

Langres

Pasteurized
Animal Rennet
Age: 14 Days
Cow Milk
France

Approachable
Adventurous
Soft
Hard

Hailing from the Champagne region of France, Langres was made to be enjoyed with the area’s eponymous drink. The top of the cheese is concave, creating a perfect divot to fill with champagne. The bubbly texture of the champagne balances out the salty, fudgy richness of the cheese and enhances the yeasty, velvety brioche flavor. Be sure to carve an “X” at the top of the wheel to let the champagne permeate the entire round of cheese.Then enjoy it with some Jambon De Bayonne and Rustic Bakery Apricot, Pistachio, and Brandy Crisps.

“Langres hails from a region rich with beverage pairing options. It goes well with champagne, red Burgundy, Marc de Bourgogne—or a flight of all three. Try it with thin slices of cornichon and a small dollop of Murray's Grape Must Mustard on top of a Castleton seeded rye cracker.”

Customer Experience – New York, NY

Cow's Milk, Salt, Lactic Ferments, Rennet, E160B Annatto Extract

Allergens: Milk

Langres comes from the Champagne region of France and was created to be enjoyed with the area’s eponymous drink.
During the aging process, the smallround, made from pasteurized cow’s milk, is washed with brine and rubbed with annatto, a natural orange-red dye derived from a tropical tree.
The wheel is not flipped as it matures, and the weight from the top of the cheese creates its signature concave form.
Cheesemakers have been producing Langres since the 18th century.
It was awarded AOC designation in 1991.
AOC is short for the French “Appellation d'Origine Contrôlée,” translating to “controlled designation of origin.”
Just two cheesemakers in France still produce a raw cow’s milk version of the cheese; only the pasteurized version is available in the United States.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.