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Cheese Description:
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» Langres «
As the name indicates, this cheese originates from the high plains of Langres, in Champagne. The Langres is a farmhouse and unpasteurized, washed-rind cheese. The shape is unusual - a cone or cylinder with a hollow in the top. To form the hollow, the curd is turned only twice during draining. The brightly colored rind is the result of continual washing, orange bacteria grow on the surface as well as some white flora or yeast. During the maturing period which takes 5 to 6 weeks, the cheeses are placed in humid cellars. The cheeses are regularly rubbed with brine, either by hand or using a damp cloth. The cheese is notable for its pungent smoky-bacon aroma. When young, the texture is firm and grainy. With age, the rind starts to break down and becomes smooth and creamy.
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