- Langres (cheese)
Infobox Cheese
name = Langres
othernames =
country =France
regiontown =Champagne-Ardenne ,Langres
region =
town =
source =Cow s
pasteurised = No
texture = Soft, washed rind
fat =
protein =
dimensions =
weight =
aging = at least 5 weeks
certification = French AOC1975 Langres is a
French cheese from the plateau of Langres in the region ofChampagne-Ardenne . It has benefited from aAppellation d'origine contrôlée (AOC) since 1991.Langres is a cow's milk cheese, cylindrical in shape, weighing about 180g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind. It is a less pungent cheese than Époisses de Bourgogne, its local competition. It is best eaten between May and August after 5 weeks of ageing, but it is also excellent March through December.
Production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms.
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