Frederic Melton
Langres is a French cheese with origins traced back to the plateau of Langres in the Champagne Ardenne region of France. It is a semi-soft, washed-rind cheese with a distinctively wrinkly, orange rind and a creamy white interior. Langres has a salty, fudgy richness of flavour and is best enjoyed with a glass of champagne. The cheese is moulded with a dip at the top, which can be filled with champagne, brandy, or marc. It is recommended to carve an X at the top of the wheel to let the champagne permeate the cheese. Langres can also be enjoyed with crackers or as part of a cheeseboard.
| Characteristics | Values |
|---|---|
| Origin | Plateau of Langres in the Champagne Ardenne region of France |
| Type of Milk | Cow's milk |
| Rind Colour | Golden yellow, orange |
| Rind Appearance | Wrinkled, slightly sticky |
| Rind Taste | Salty |
| Interior Colour | Creamy-white |
| Interior Texture | Dense, smooth, slightly moist, creamy, soft, crumbly |
| Overall Flavour | Milky with a lactic tang, slightly salty, fudgy, yeasty, velvety brioche |
| Serving Suggestions | Champagne, red Burgundy, Marc de Bourgogne, brandy, cornichon, mustard, Jambon De Bayonne, apricot, pistachio, and brandy crisps, crackers, cheeseboard, baked eggs, tartiflette |
| Best Season | Summer through autumn |
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What You'll Learn
Langres cheese and champagne pairing
Langres is a French cheese with origins traced back to the plateau of Langres in the Champagne Ardenne region of France. It is a rich and creamy, orange cow's milk cheese with a concave top. The concave top is formed as the cheese is not flipped during maturation, and the weight of the liquid in the cheese causes it to collapse, creating a small depression. This depression is the perfect place to pour some champagne, as the bubbly texture of the champagne balances out the salty, fudgy richness of the cheese and enhances its yeasty, velvety brioche flavour.
To serve Langres with champagne, place the cheese in a bowl slightly larger than the cheese itself. Cut a small slit into the middle of the depression on top to allow the bubbles to penetrate. Pour approximately 4 oz of champagne into the indentation, letting a small amount spill over into the bowl. Serve with a baguette, and spread the melted cheese over the crusty bread as you sip the champagne.
For a show-stopping effect, you can try lighting the champagne on fire before pouring it into the indentation, known as the fontaine or fountain. This dramatic presentation is sure to impress your guests.
Langres pairs well with other beverages from the Champagne region, such as red Burgundy and Marc de Bourgogne, and can be enjoyed with thin slices of cornichon and a small dollop of grape mustard on a seeded rye cracker.
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How to store Langres cheese
Langres is a French cheese with origins traced back to the plateau of Langres in the Champagne Ardenne region of France. It is a rich and creamy cheese with a distinctive orange rind. The rind is developed through a series of washes in annatto, a natural plant dye, and then in a solution containing either Marc de Champagne or Marc de Bourgogne.
When storing Langres cheese, it is important to maintain the right balance of moisture and air circulation. Here are some detailed instructions on how to store Langres cheese:
Storing Unopened Langres Cheese:
If you have an unopened wheel or package of Langres cheese, it is best to store it in a cool and dry place, such as a cellar or a pantry. The ideal temperature for storing unopened Langres cheese is between 50°F and 55°F (10°C and 13°C). At this temperature range, the cheese will continue to mature and develop its unique flavour and texture.
Storing Opened Langres Cheese:
Once the Langres cheese has been opened, it should be wrapped in specialised cheese paper or wax paper. This will help maintain moisture and allow the cheese to breathe. Store the wrapped cheese in an airtight container or a resealable plastic bag, and then place it in the refrigerator. The ideal temperature for storing opened Langres cheese is between 35°F and 40°F (2°C and 4°C).
Storing Cut Surfaces of Langres Cheese:
If you have cut into the cheese and exposed a surface, it is important to protect it from drying out or absorbing flavours from other foods in the refrigerator. Lightly cover the cut surface with specialised cheese paper, wax paper, or cling film. Ensure that the wrapping does not stick to the cheese, as it may disrupt the natural rind development.
Storing Langres Cheese for Long-Term Maturity:
If you wish to store Langres cheese for extended periods, it is best to create an environment that mimics the traditional cellars of the Champagne Ardenne region. Place the cheese in a cool, dark, and humid location, such as a basement or a wine cellar. Maintain a consistent temperature between 50°F and 55°F (10°C and 13°C). Regularly check on the cheese, ensuring that mould growth is healthy and limited to the rind.
By following these storage instructions, you can enjoy Langres cheese at its optimal flavour and texture while prolonging its freshness. Remember to inspect the cheese regularly and adjust your storage methods if any signs of spoilage occur.
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The history of Langres cheese
Langres cheese is a French cheese with its origins traced back to the plateau of Langres in the Champagne Ardenne region of France. It has been honoured with the Appellation d'origine contrôlée (AOC) designation since 1919 or 1975, depending on the source. Two cheesemakers in France still produce a raw cow's milk version of the cheese: La Ferme du Modia and the creamery of Schertenlieb. The cheese is produced in several sizes and is cylindrical in shape.
Langres is a washed-rind cheese, which means that it undergoes continuous washing in brine and annatto, a natural red dye derived from the seed of the South American annatto shrub. This process results in its distinctive orange or orangey-brown rind, which is also slightly sticky and wrinkled in appearance. The interior of Langres cheese is creamy-white in colour, with a dense, smooth, and slightly moist texture. The cheese is known for its concave dent known as the "fontaine", which is perfect for filling with champagne.
Langres has a pronounced "stinky" aroma that is often stronger than its actual flavour. Its flavour is smooth, slightly salty, and milky with a lactic tang. It is best consumed between May and August, as well as from March through December, when the milk used to make it is at its best. Langres is traditionally served with a small quantity of marc, Champagne, or brandy poured into the fontaine. For a more dramatic presentation, the alcohol can be lit on fire. It also pairs well with Jambon De Bayonne and Rustic Bakery Apricot, Pistachio, and Brandy Crisps.
Cheesemakers have been producing Langres since the 18th century. In 1998, production was around 305 tons, which declined by 1.61% in 1996 and 2% on farms by 2016. That year, 605.5 tonnes of Langres cheese were produced by three dairies, including one farm producer.
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The production process of Langres cheese
Langres is a French cheese that originated in the plateau of Langres in the Champagne Ardenne region of France. It is a semi-soft, washed-rind cheese with a cylindrical shape and a distinctive orange, wrinkly rind. The cheese has a creamy white interior with a dense, smooth, and slightly moist texture.
Milk Selection: Langres cheese is traditionally made from raw cow's milk, although some producers use pasteurized milk. The milk is sourced from local dairy farms in the Champagne Ardenne region.
Coagulation: The milk is then coagulated by adding rennet, an enzyme that helps to curdle the milk and separate the curds from the whey.
Cutting and Stirring: Once the milk has coagulated, the curds are cut into small pieces using a cheese harp or other cutting tools. The curds are then gently stirred to release more whey and develop the desired curd size.
Molding and Pressing: The curds are carefully placed into cylindrical molds, which give Langres its characteristic shape. The curds are then pressed to remove excess moisture and form a solid cheese wheel.
Salting: The cheese wheels are then placed in a brine solution, which helps to preserve the cheese and add flavour. This step also contributes to the formation of the rind.
Washing and Ripening: Langres cheese undergoes regular washing with brine and annatto, a natural red dye derived from the seeds of the annatto shrub. This washing process helps to encourage the growth of moulds on the rind, which is essential for the ripening process. The cheese wheels are matured in cellar conditions for four to five weeks, during which they develop their unique flavour and texture.
Drying and Aging: After ripening, the cheese wheels are dried to reduce their moisture content further. They are then aged for several weeks or months, depending on the desired level of maturity.
Final Preparation: Before serving, Langres cheese is typically allowed to rest at room temperature to develop its full flavour. The top of the cheese is concave, creating a perfect divot to fill with champagne or other local speciality alcohols.
Langres cheese has a rich and creamy flavour, with a slight saltiness and a complex aftertaste. It is known for its distinctive aroma, often described as "stinky," which is stronger than its actual flavour. The cheese pairs well with champagne, enhancing the overall tasting experience.
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Recipes using Langres cheese
Langres is a French cheese with origins traced back to the plateau of Langres in the Champagne Ardenne region of France. It is a semi-soft, crumbly and creamy cheese with a distinctive orange rind and a strong aroma. Here are some recipes and serving suggestions for Langres cheese:
Pairing with Champagne
The most well-known pairing for Langres cheese is Champagne. The salty, buttery, tangy and fudgy richness of the cheese is balanced out by the bubbly texture of the Champagne. To serve, carve an "X" at the top of the wheel to let the champagne permeate the entire round of cheese. Langres can also be served with a small quantity of marc or brandy poured into the fontaine, and for a show-stopping presentation, it can be lit on fire.
With Bread
Langres can be served with a fresh baguette, plain crostini, or rye bread with honey.
With Fruits and Nuts
Langres pairs well with apricot, pistachio, and brandy crisps, cornichon, and grapes.
With Meat
Langres can be enjoyed with Jambon De Bayonne.
With Mustard
Langres can be topped with grape mustard on a seeded rye cracker.
With Beer
Langres can be enjoyed with a Belgian beer.
With Salads
Langres can be added to a simple green salad.
With Alcohol
Langres can be washed with floral or sweet and fruity alcohol such as grappa or gin, diluted 50/50 with water, two to three times, two to three days apart for two weeks before enjoying the cheese.
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Frequently asked questions
Langres is a French cheese that originated in the plateau of Langres in the Champagne Ardenne region of France. It is a semi-soft, washed-rind cheese with a distinctive orange, wrinkly rind and a creamy white interior.
Langres is best enjoyed between May and August, as well as from March through December. The best season for Langres is usually summer through autumn when the milk is at its best.
Langres cheese should be refrigerated and stored using cheese paper to prevent it from drying out while still allowing it to breathe.
Langres has a salty, fudgy richness with a lactic tang. Its rind has a stronger aroma than the flavour of the cheese itself.
Langres is traditionally served with champagne, which is poured into the specially-designed dip at the top of the cheese. The bubbly texture of the champagne balances out the salty, rich flavour of the cheese. It can also be enjoyed with crackers or as part of a cheeseboard.
