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 colour.
Where is Langres AOP made?
Langres AOP is made in the Grand-Est region in France. AOP since 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's breed that graze on pastures for at least 6 months of the year. Through the maturation process which last between 2 and 3 months, the cheese is regularly washed to obtain its beautiful orange colour. Unlike most washed-rind cheese, Langres AOP is never turned over which gives it its unique soft 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 has been saved and its popularity has raised exponentially.
How to serve Langres AOP?
Langres AOP is very versatile and will bring colour and flavours to your cheese platter. It is also great in salad and melt very nicely. It goes very well with brioche bread.
Pair Langres AOP with Champagne or Chablis (Chardonnay). If you prefer red for your cheese pick a Beaujolais (Gamay) or Pinot noir.