Bushra Griffith
Langres is a French cheese with a distinctive appearance and flavour. It is a washed-rind, cow's milk cheese with a dense texture and a creamy hue. Its concave top is specially moulded to form a miniature reservoir for champagne or other local speciality alcohols. Langres is best served with champagne, red Burgundy, or Marc de Bourgogne, and enjoyed with Jambon De Bayonne and Rustic Bakery Apricot, Pistachio, and Brandy Crisps.
| Characteristics | Values |
|---|---|
| Country of Origin | France |
| Milk Type | Cow milk |
| CheeseClock Quadrant | Medium |
| Size | 8 ounces |
| Pairings | Champagne, red wine, lager beer, rum |
| Cheese Type | Washed-rind |
| Rind Colour | Orange |
| Rind Texture | Dimpled |
| Rind Flavour | Mild |
| Cheese Texture | Dense, creamy, soft centre |
| Cheese Flavour | Rich, creamy, salty, fudgy, yeasty, nutty, sweet |
| Cheese Shape | Cylindrical |
| Serving Suggestions | Carve an "X" at the top of the wheel, fill with champagne, serve with Jambon De Bayonne, apricot, pistachio, and brandy crisps, cornichon, grape mustard, seeded rye crackers, fresh baguette, plain crostini |
| Seasonality | Recommended for consumption between May and August, and from March through December |
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What You'll Learn
Pairing with champagne
Langres is a French cheese with origins traced back to the plateau of Langres in the Champagne Ardenne region of France. It is a mild, washed-rind cow's milk cheese with a dense texture and a creamy, slightly soft and crumbly texture. Langres has a distinctive orange rind and a pungent aroma, with a mild taste.
When it comes to pairing Langres with champagne, the region from which the cheese originates gives a clue as to its ideal beverage companion. The saying goes, "what grows together, goes together", and Langres is no exception. The cheese is specially moulded with a dip at the top, creating a miniature reservoir for the local champagne. The bubbly texture of the champagne cuts through the salty, rich cheese, enhancing its yeasty, brioche flavour. The champagne also permeates the cheese, creating a unique, bubbling sensation.
To serve Langres with champagne, pour approximately 125ml of champagne into the dip at the top of the cheese. It is recommended to rest the cheese in a bowl to catch any drips. The cheese can then be sliced and served with a chilled glass of champagne. This method of serving creates a fun and memorable experience for guests, who can enjoy the unusual pairing.
When selecting a champagne to pair with Langres, consider a variety with a high percentage of Pinot Noir. A full-bodied champagne will better match the full flavours of the cheese. Champagnes aged for a minimum of 3 years, or 'vintage' champagnes, will have taken on more savoury flavours from the yeast, giving them more body and making them ideal companions for Langres.
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Serving as a starter, main, or snack
Langres AOP cheese is a mild, washed-rind cow's milk cheese from the Champagne region of France. It has a dense texture and a creamy, rich flavour with distinct notes of sour milk and a long finish. Langres has a distinctive appearance, with a dimpled top and an orange rind, making it a striking and beautiful addition to any meal.
Langres can be served as a starter, main, or snack, and its versatility makes it a wonderful addition to any meal. Here are some specific ways to serve Langres as part of your next meal:
- As a starter: Langres is an ideal starter cheese, especially when paired with drinks and accompaniments from its native Champagne region. The traditional way to serve Langres as an appetiser is to pour a small amount of champagne into the dip at the top of the cheese. This dip is specially designed to hold local alcohol, and the bubbling cheese makes for an impressive presentation. Be sure to carve an "X" at the top of the cheese wheel to allow the champagne to permeate. Langres can also be served as a starter with other drinks from the region, such as red Burgundy or Marc de Bourgogne.
- As a main: For a heartier serving, Langres can be the star of the main course. It pairs well with Jambon De Bayonne and rustic bakery apricot, pistachio, and brandy crisps. It can also be served with thin slices of cornichon and a small dollop of grape mustard on a seeded rye cracker.
- As a snack: For a quick bite or casual gathering, Langres makes an excellent snack. It can be enjoyed with a fresh baguette or plain crostini. It also pairs well with Belgian beer or a light red wine, rosé wine, or lager beer.
Whether served as a starter, main, or snack, Langres AOP cheese is sure to impress with its rich flavour and distinctive appearance.
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Storing and preserving
Langres AOP is a soft, washed-rind cheese, with a supple, melting texture and a nutty taste. It is important to store it correctly to preserve its unique characteristics. Firstly, it should be kept in the refrigerator. The ideal place is the vegetable drawer, as it is more humid in this lower, closed container. You can also use a Tupperware container to keep the humidity high.
The cheese should be wrapped in wax paper or cheese paper. This will help to stop the cheese from drying out, while still allowing it to breathe. Do not use airtight containers or plastic wrap, as this will cut off the air supply and cause the cheese to spoil faster.
Cheese paper is a good option as it is designed to protect the cheese and regulate moisture. It is also important to use the paper to cover any cut surfaces of the cheese, to prevent them from drying out.
Finally, it is worth noting that Langres AOP is best enjoyed fresh. It is recommended that you consume it as soon as possible after purchasing to experience the full flavour and texture.
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Cutting and presenting
Langres AOP cheese is a French cheese with a distinctive appearance and flavour. It has a concave top, creating a dip that is perfect for filling with champagne or other alcohol. The cheese has a vibrant, orange rind and a creamy, soft centre. Its flavour is rich and creamy, with distinct notes of sour milk and a salty, fudgy richness.
When cutting and presenting Langres AOP cheese, there are a few things to keep in mind. Firstly, it is recommended to use a sharp knife to cut the cheese, as its soft centre can be delicate. Cut the cheese into thin slices or wedges, ensuring that each piece has some of the vibrant orange rind and creamy centre.
When presenting the cheese, it is best to arrange the slices or wedges on a platter or cheese board. If desired, fill the dip in the top of the cheese with champagne or another local speciality alcohol before serving. This creates a fun and unique presentation. The bubbling cheese is sure to impress your guests!
To enhance the presentation further, garnish the cheese platter with fresh herbs, such as thyme or rosemary, and serve it with a selection of crackers, bread, or crostini. For a more substantial offering, pair the cheese with Jambon De Bayonne and rustic apricot, pistachio, and brandy crisps. Langres AOP cheese also goes well with cornichon and a small dollop of grape mustard on a seeded rye cracker.
When serving Langres AOP cheese, it is essential to consider the beverage pairing. As the cheese is from the Champagne region of France, it pairs perfectly with a glass of champagne or French bubbly. A full-bodied wine, such as a red Burgundy, can also complement the cheese's rich flavour. Additionally, lighter red wines, rosé wines, lager beer, and rum can be good choices to serve with Langres AOP cheese.
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History and origin
Langres is a French cheese that originated in the plateau of Langres in the Champagne-Ardenne region of France. It is a traditional cheese that can be traced back to at least the 13th century when it was mentioned in a song composed by the Dominican prior of the city of Langres. The first written reference to Langres was in a book on cheese from 1874.
The cheese is made from raw or pasteurized cow's milk and formed into a small cylinder shape, about 11 cm wide and 2.5 inches tall. Traditionally, Langres was made at farms using warm cow's milk poured into terracotta moulds called "fromottes". Once flipped, the cheese was dried on lime tree leaves and then matured on oat straw. Today, Langres is still produced using a slow maturation of milk to obtain a lactic-type curd. During production, the cheeses are regularly washed with salt water (brine) and annatto, a red dye extracted from the seeds of the American annatto tree, either by hand or using a damp cloth. This process gives the cheese its distinctive orange rind and slightly soft and crumbly texture.
Langres was granted the Appellation d'origine contrôlée (AOC) in 1991 and protected designation of origin (AOP) in 1996. It has been an "Appellation d'Origine Protégée" (Protected Designation of Origin) cheese since 2009. The cheese is known for its pungent aroma and mild, distinctive taste.
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