8.22€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
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3 items minimum
7.71€ 150g
Its aspect
Light yellow to browny-red rind. Sticky and humid surface. Supple cheese at the end of the maturing process. Penetrating smell, intense, characteristic. Pronounced taste, melts in your mouth, slightly salty.
Its maturing
2 to 3 weeks. Pasteurized milk, curdled, neither washed nor kneaded. Drained for about 24 hours, released from the mould, salted when dry, dried out on a rack. Rubbed over and over again in cellars.
Its history
This cheese is native to the high plains of the Champagne region. It was first heard of in the 18th century, thanks to the prior of the Dominican abbey of the town.
Its rind is coloured with « rocou », a vegetable colouring, which gives it a deep red shade. The cheese itself is light beige, supple and softer towards the heart. Its taste is penetrating, characteristic, but not aggressive.
This cheese is never turned over during its maturing, which is why it sinks in a little and creates a little hollow called « fountain » in the centre. This specific characteristic gave birth to an eaten habit: well-informed lovers of this cheese pour a few drops of Champagne marc into it before eating it.
Always expect a Langres cheese to be powerful and strong smelling. It is nevertheless less strong than Epoisses.
