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cow’s milk cheese with a dip

Langres cheese, France.

Photography (c) 2005 Zubro (image by myself).

Unlike most cheeses, AOP Langes is never turned 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.

AOPs and some others

Cheese and dairy

Grand Est

Text © Dana Facaros

Image by Zubro