Langres (cheese)
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| Country of origin | France | |||
| Region, town | Champagne-Ardenne, Langres | |||
| Source of milk | Cows | |||
| Pasteurized | No | |||
| Texture | Soft, washed rind | |||
| Aging time | at least 5 weeks | |||
| Certification | French AOC 1975 | |||
Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from a Appellation d'origine contrôlée (AOC) since 1991.
Langres is a cow's milk cheese, cylindrical in shape, weighing about 180g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind. It is a less pungent cheese than Époisses de Bourgogne, its local competition. It is best eaten between May and August after 5 weeks of ageing, but it is also excellent March through December.
Production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms.
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