Langres / 180g / C/T/AnR / soft washed / Champagne / 25% fat.
Strong penetrating smell, milky, tangy. meaty and slightly spicy taste. (3)
At the time of its creation, Langres was mostly made for the family's consumption and was a rather simple manufacture. The rennet was added to the freshly collected still lukewarm milk, and the mixture curdled in stoneware pots. Once curdled, the cheese was molded and drained in clay molds called “fromottes” which convex base gave Langres its traditional top cavity called a "fontaine". The cheeses were then unmolded and left to dry on plane tree leaves in "chasières", wicker cages that could contain several Langres. During ripening, the cheeses were kept in clay pots and washed in brine or brandy whenever an unsightly spot appeared, washed yet never turned hence encouraging the sinking of the fountain at its top.
The use of rocou, a natural reddish pigment, most probably started in the 19th century when Langres made its way out of farms into villages and towns making the cheeses more uniform in colour and therefore suitable for commercialisation. It became at the same time notably smaller too, it was known to be as tall as 20 cm and 15 cm wide making its ripening quite complex, up to 4 months. Its appearance and making has changed little since then.
It is best paired with a bold red Burgundy. It is a custom to pierce a few holes in its fountain and pour some marc de bourgogne or champagne in it to finish the cheese.
Cheese name/ average weight/ milk type/ treatment/ coagulant/cheese family/region/ average fat content/ smell and taste/ number on scale of strength
- Animal Rennet
- Plant Rennet
- Microbiological Rennet