Langres cheese

Langres
Langres
Country of origin	France
Region, town	Champagne-Ardenne, Langres
Source of milk	Cows
Pasteurised	No
Texture	Soft, washed rind[1]
Aging time	at least 5 weeks
Certification	French AOC 1991
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Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne.^[1] It has benefited from an Appellation d'origine contrôlée (AOC) since 1991.

Langres is a cow's milk cheese,^[2] cylindrical in shape, weighing about 180 g. 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 aging, 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.

References

1 2 Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. 96. ISBN 978-0-89480-762-6. Retrieved March 30, 2018.
↑ Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 427. ISBN 978-0-19-933089-8. Retrieved March 30, 2018.

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[Jenkins_1996_p._96-1] 1 2 Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. 96. ISBN 978-0-89480-762-6. Retrieved March 30, 2018.

[Donnelly_Kehler_2016_p._427-2] Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 427. ISBN 978-0-19-933089-8. Retrieved March 30, 2018.