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Langres
cow’s milk cheese with a dip
Unlike most cheeses, they never turn AOP Langes as it ages, so it develops a dip in the middle; the deeper the dip, the older the Langres—and the better, some say to pour in a dash of the local Champagne.
Made with raw or pasteurized milk and originally ripened on plane tree leaves, it is now aged in cellars, where it develops a bloomy rind. Langres is sold in small cylinders or slices, and is creamy, a bit crumbly, and very mild when young, but never as strong as Epoisses made just to the east.
Text © Dana Facaros
Image by Zubro