Langres AOP

What is Langres AOP?

Langres AOP is a soft, creamy and slightly crumbly cow's milk cheese. Even though not as pungent as its cousin Epoisses, Langres AOP is a French cheese with a lot of character and a beautiful orange rind that makes it instantly recognisable on any cheese board.

Where is Langres AOP made?

Langres AOP is made in the Grand-Est region in France. Awarded AOP status in 1991, the milk used in its production can only come from the high valley of Langres, a rural region at the confluence of Côte d'Or, Haute-Marne and Vosges districts.

How is Langres AOP made?

Langres AOP can only be made with milk from specific cow breeds that graze on pastures for at least 6 months of the year. During the maturation process, which lasts between 2 and 3 months, the cheese is regularly washed to develop its beautiful orange colour. Unlike most washed-rind cheeses, Langres AOP is never turned over, which gives it its unique soft, sunken centre.

Langres AOP has been traditionally made since the 18th century and almost disappeared after the Second World War. Thanks to an enthusiastic local artisan, it was saved and its popularity has grown exponentially ever since.

How to serve Langres AOP?

Langres AOP shines on a cheese board thanks to its striking orange rind and distinctive shape. Try it with crusty sourdough or walnut bread, a drizzle of honey, or alongside dried fruits and walnuts for a classic French pairing.

For a traditional Burgundian experience, pour a splash of Champagne or Marc de Bourgogne directly into the sunken centre of the cheese just before serving. It is a showstopper at any dinner party.

Pair Langres AOP with Champagne or Chablis (Chardonnay). If you prefer red, choose a Beaujolais (Gamay) or a Pinot Noir.