Langres

From WikiMD's WELLNESSPEDIA

A French cheese from the Champagne region

Cheese
Types
Animal milk
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Langres is a French cheese that originates from the Champagne region, specifically from the plateau of Langres, which is located in the northeastern part of France. This cheese is known for its distinctive flavor and unique appearance, making it a favorite among cheese connoisseurs.

Description[edit]

Langres is a cow's milk cheese that is characterized by its soft, creamy texture and a washed rind. The cheese is typically cylindrical in shape, with a concave top, often referred to as a "fountain" or "well." This indentation is a result of the cheese not being turned during the aging process, allowing the top to sink slightly.

The rind of Langres is washed with a brine solution, which contributes to its orange-brown color and pungent aroma. The interior of the cheese is pale yellow and has a smooth, creamy consistency. The flavor of Langres is rich and tangy, with a slightly salty and nutty taste.

Production[edit]

Langres is made from pasteurized or raw cow's milk. The milk is curdled using rennet, and the curds are then cut and drained. The cheese is molded and allowed to mature for a period ranging from 15 days to several months, depending on the desired flavor intensity.

During the aging process, the cheese is regularly washed with a brine solution, which encourages the development of the characteristic rind and enhances the flavor profile. The cheese is typically aged in humid cellars, which help maintain the moisture content and promote the growth of beneficial bacteria on the rind.

Serving Suggestions[edit]

Langres is often enjoyed as part of a cheese platter, accompanied by crusty bread and fresh fruit. It pairs well with Champagne or other sparkling wines, which complement its creamy texture and tangy flavor.

To serve Langres, it is recommended to allow the cheese to reach room temperature, which enhances its flavor and aroma. The concave top of the cheese can be filled with a small amount of Champagne or marc, a type of brandy, just before serving, adding an extra dimension to the tasting experience.

Culinary Uses[edit]

Langres can be used in various culinary applications, including:

  • Melting over grilled meats or vegetables
  • Incorporating into sauces for pasta or risotto
  • Baking in a pastry shell for a savory tart

Related pages[edit]

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